Doggone it......wrong rub

[dlaslo]

My brisket has been cooking for an hour now and I just realized I put Memphis Dust on it instead of the Big Bad Beef Rub.


Off to a bad start.

[Finster]

Perhaps you will discover a wonderful new flavor profile...

[captainlee]

I wouldn't worry about it, everything will turn out fine. I've done similar with some cooks and it never was an issue. As posted above you may enjoy it more. Let us know your opinion of the final product.

[HawkerXP]

Take it off and run it through the dishwasher one cycle..... at least that is what bbqLuv says.

[Steve R.]

I find a pressure washer is actually more effective for this. Preferably one in the 3,500 - 4,000 psi range.

[bbqLuv]

HawkerXP I don't know how to thank you for the recognition, you're making me blush.
😶🌫️

[smokin fool]

I wouldn't sweat it....

[dlaslo]

Take it off and run it through the dishwasher one cycle..... at least that is what bbqLuv says.

Holy smokes !!!! That's overkill !!!!

[HawkerXP]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1377478-cook-your-steak-in-the-dishwasher

[Huskee]

I would add BBBR right now. No salt of course. The mix, IMO, will likely be much better than straight sweet MMD on a brisket.

[Jared49]

Definitely DO NOT LISTEN TO THESE ABOVE POSTERS. 1st finish the brisket and then send it to me to dispose of it properly. I promise not to charge a disposal fee.

[Huskee]

Now why didn't I think of that?! Best idea yet.

[Bob's BBQ]

Hit it with a little extra black pepper and I'll bet it'll be great!

[jfmorris]

Hey - the last brisket I cooked here for the family got a mix of several rubs, including MMD, BBBR, and a couple of commercial rubs. My son asked what rub I used, as it was the best ever according to him! I told him it was a mix of several rubs to get enough, and I could never recreate the precise amounts...

[Huskee]

As Bob Ross would say, "we don't make mistakes, we just have happy accidents".

[Finster]

Always the way, ain't it?

[Spinaker]

You will be just fine. I would not even worry about it. Brisket is real beefy, you have nothing to worry about. Maybe throw some coarse black pepper on there and let it ride.

[FireMan]

I just hope you didn’t rub it the wrong way! 🕶

[dlaslo]

Well, as it turned out, I couldn't taste the rub at all. But I thought the brisket was horribly overcooked. In all my years of cooking brisket, this one was by far the worst. And we had guests so it was embarrassing. I couldn't finish my piece and I wanted to go and hide somewhere.

But one guest was raving about it and my wife said it was the best one I've made to date.

So what happened? I think what happened is the brisket I bought was a bad choice. It was a Costco "flat" that was substantially different thickness from front to back. I didn't notice it until the day of the cook.

The point end was really thick (I should have trimmed it) And the thick end was where I stuck the thermometer.

And although, I crutched it but it still took forever to reach 203F. So I think what happened is a couple of people got the part that was from the area I had the thermometer but the rest of the brisket was overcooked (stringy, dry, and chewy) where I took my piece.

[jfmorris]

Yeah - that's a tough call. And the reason I don't like cooking a flat by itself. Even when doing a full packer, I monitor the flat, mid-way, more than the point. And like Don says, we are our own worst critics...

[HawkerXP]

I guess you didn't try the dishwasher method...

I've found when looking for a flat, I grab hold of one end and if it folds over on itself, that's the one I take. Try it next time when at Costco, dig through the pile and try each one. You'll see what I mean. Some are loose and some are tight.

[Huskee]

We're often our own worst critic. My first one for guests was the same, overcooked, crumbly, dry (and it was an SRF one too). I was irritated but everyone else raved. Either they were being kind or their standards were far lower!