I am making my first brisket this weekend and will be using the Big Bad Beef Rub. I enjoy some heat, but my family usually stays away from spicy food. How hot will my brisket be using this rub? And what might be a good replacement for the chipotle/cayenne powder if its too hot?
Btw I've been using the site for a few months now and my bbq skills are growing every week. Thank you!!
(also my first post so my apologies if I posted this in the wrong place)
I don't find the rub spicy at all due to the chipotle/ cayenne as the quantiles are quite small. If you apply the rub heavily, you will get a pretty strong taste of pepper, which I happen to like. I would use the rub as is first, but apply quite lightly. Then you decide how you like it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
i forgot to mention that you should use pepper from a grinder and medium course. if you use normal pepper like you put in a pepper shaker it will be too much pepper
Welcome to The Pit. Some people are less tolerant of heat than others. I suggest cutting the cayenne or chipotle pepper in half the first time. You can't remove it if it's too hot. If everyone is OK with with the heat, you might add a bit more next time.
My MIL thought pepper was hot and I always cut back when I knew she would be there to eat. I just added more at the table. BTW - I tried BBBR and did not think it was hot.
Another alternative would be to use Montreal Steak Seasoning. If you dry brine, use the reduced sodium version.
Aaron Franklin sells a LOT of brisket with nothing but kosher salt and coarse ground pepper. Might be a place to start with your first one. I've not found anything better yet for beef...
Cooking it will rein in the heat somewhat, but it will likely be too spicy for those who like their food mild. I think you could just leave out the chipotle/cayenne and not replace it with anything.
I am in the same situation, and lately I have been just going with kosher salt and coarse ground black pepper as a rub. Everybody who has tasted it loves it.
I agree with Steve R. "I think you could just leave out the chipotle/cayenne and not replace it with anything."
also use the course ground black pepper Sam's Club has it called restaurant style you actually use less if it's Course and easier to see how much you apply. Kind of like the difference between table Salt and kosher salt.
Thanks for all the comments. I like the idea of starting out with just salt and pepper. This way I will have a benchmark for next time. I'll be sure to grind the pepper medium coarse/coarse. I'll post some photos when its done.
Good call. I will say it's a little tougher to get the bark as dark as you think it should be, without the sugar, etc.. A bit of garlic power and/or onion powder added to the mix will make it easier.
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Huntington Beach welcomes you and you new BBQ skillz! Be carful as the pepper is hot too... wife and kids here are almost zero tolerant if heat. Omit and add later is the general rule changing one thing at a time for reference.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I ended up using the rub in the recipe. I think it came out great. I was so excited to carve it that I forgot to take a photo until I was halfway done.
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