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Frozen brisket with coffee rub hot and fast (sort of)

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  • cccq
    Club Member
    • Mar 2018
    • 34

    Frozen brisket with coffee rub hot and fast (sort of)

    Been itching to do another brisket. I have found that a coffee rub I found on youtube is pretty damn tasty on steaks. So I thought I would try it on brisket. Bought a 15lb prime packer from costco on Friday and put it in the fridge with plans to start it early this morning. Woke up and the Brisket was almost frozen solid (mind you nothing else was frozen). set it out to thaw for a few hours. Finally at around 9am I could work with it and trim it. Put the coffee rub on with additional salt.

    Set up my 22" WSM without the drip pan and a full bag of kingsford with hickory, apple and mesquite chunks. Poured half a chimney on it. Got the Brisket on and current temps are 329 and rising slowly. I am dialing it back down and would like to keep it around 300ish.

    Fortunately no guests today but dinner maybe late. Happy Labor day y'all.

    Pics will be forthcoming at the end.

  • ecowper
    Founding Member
    • Jul 2014
    • 3484
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    I’d be interested in that coffee rub recipe if you care to share?

    Comment


    • cccq
      cccq commented
      Editing a comment
      This is a little different from the original (measurements in parenthesis are the original). I decreased the chili and cayenne cuz I thought they over powered the meat and other stuff. I usually salt the meat a little prior to rub.

      2 Tbsp ground coffee
      3 Tbsp salt
      1 Tbsp black pepper
      2 Tbsp brown sugar
      1/2 tsp chili powder (1tsp)
      1/2 tsp cayenne powder (1tsp)
      1tsp onion powder
      1tsp garlic powd

    • cccq
      cccq commented
      Editing a comment
      I tried buying one but it wasn't as good.

    • ecowper
      ecowper commented
      Editing a comment
      cccq thanks man, got some t-bones for dinner tonight that this will go on
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #3
    Try that rub on pork roast some time.

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 13128
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Sounds very good.

      Comment

      • cccq
        Club Member
        • Mar 2018
        • 34

        #5
        Pics to prove that it actually happened. The brisket turned out fine, it was tender and juicy. No smoke ring but it tasted great. The rub was pretty good but I should have salted more or dry brined. One thing I learned is that I suck at foiling briskets. They always seem to leak. The cook time was about 6 hours.







        Attached Files

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          Nice job - I have been waiting all day for the photos. I know you have been cooking all day waiting to taste!
      • Mgils24
        Club Member
        • Aug 2018
        • 19
        • Crown Point, IN

        #6
        Nice. I’ll have to give this a try sometime

        Comment

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