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My second brisket

EgginDawgEgginDawg Posts: 747
edited 5:01PM in EggHead Forum
My first brisket was a bust- overcooked, dry, no flavor. After getting a new rub recipe that includes chicory coffee and a spice called cardamom?! I decided to try again. After an overnight bathed in the rub, I put her on the egg Friday AM @ 9
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Here it is when I foiled @ 4PM
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Finally, after spending 3 hours in a cooler wrapped in towels
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I have to say the brisket was real moist and tender. The rub was real tasty but a lot more salty than I like. Not perfect but getting closer... :unsure:
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Comments

  • StanleyStanley Posts: 623
    I hear your "too salty", though I don't know what rub you were using. I've been going with Dizzy Pig rubs lately because I don't find them overly salty. I have a couple of DP's that are salt-free - I add salt, mind you, but the amount I want. That said, their non salt-free rubs are not overly salted - unlike lots of other commercial rubs.
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  • BoxerpapaBoxerpapa Posts: 989
    That's the funny thing about brisket, gives you an excuse to keep trying for a better piece.
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  • EgginDawgEgginDawg Posts: 747
    The recipe I used was given to me at the NGE cookout at my house last Saturday. John got it out of the BBQ bible. The recipe had garlic, cardamom, kosher salt, chicory coffee, and some other spices. I have never used cardamom but when you smell it it has a strong smell, almost peppery. Add the salt to it and it was too much. I think I might try the recipe again w/o the additional salt as the flavor was very good. I love using DP products....just wanted to try something new.
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  • FluffybFluffyb Posts: 1,815
    I love cardamom. Had a very dear friend from Syria in the 80's. Put the whole pods into water boiled for tea. So fragrant.
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  • SlotmercenarySlotmercenary Posts: 1,071
    Nice looking and getting there is half the fun. try doing a brisket with just good ol Salt and Pepper and see how you like it. Have you ever tried JH texas briskit rub? it is the bomb with that particular cut of meat.
    i would imagine that DP red eye on brisket should be very tasty as well.
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  • CrimsongatorCrimsongator Posts: 5,718
    I have learned the hard way about briskets. Make sure you start with a good quality meat. I won't do flats anymore. I only get CAB choice fromt he local market. It makes a difference.
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  • trishtrish Posts: 15
    i just did my first brisket. It was a flat cut. Pretty good though. What's CAB?
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  • CrimsongatorCrimsongator Posts: 5,718
    Certified Angus Beef

    I've done flats that were good, but they are tough to do well all the time. The extra fat on a whole packer brisket really help with the juciness of the brisket.
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  • EgginDawgEgginDawg Posts: 747
    Thanks hints. Mine was a flat cut but had a good-sized fat cap. My problem on this cook was not moistness, it was the saltiness of the recipe I chose.
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  • CrimsongatorCrimsongator Posts: 5,718
    Yeah, you do have to watch the salt. I like to blend butt rub and swamp venom or butt rub and turbinado sugar for briskets.
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