Welcome! Plenty of good ideas here for your next brisket. I use kosher salt and black pepper and once in a while will add garlic powder. That's it. As was mentioned by several members previously, let the meat shine.....
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Big bad beef rubbin’ the family the wrong way
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I like spicy food but not spicy BBQ. The recipe notes for rubs with cayenne, etc indicate its there for a "kiss" of heat. For my palate it is a lot more than just a "kiss" of heat. I just leave the heat out and the rubs taste great to our family.
As with many things here it's often a matter of personal taste.
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BBBR is good, but I totally get what they’re saying. The truth is that beef has such a great natural flavor it doesn’t need much. 90% of the time beef only gets salt and pepper from me. Maybe a little garlic.
For brisket...never anything but 50/50 Morton’s coarse kosher salt and coarse ground black pepper!
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I use about 1/3 the amount of pepper than the recipe calls for. My family (and I) don't need all that pepper. In addition, I go real easy on the rub (BBBR and commercial rubs). I prefer to taste the meat, not the rub.
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Well, it turned out good!
Good rich smoke flavor which we like.
I ended up doing 1 part bbbr and 1 part garlic powder (a few people mentioned garlic and we’re a garlic family) and that mellowed the heat back enough for everyone.
It was only a 4lber so it cooked fairly quick.
Salted and injected with low sodium beef broth at 5:00 last night
on the preheated (225) smoker at noon with temp probe reading 36
hit 160 about 1:30
crutched with a bit more broth - double wrapped foil
hit 203 at 4:45 then faux cambro until 5:30 for the meal.
poured a bit of crutch juice on the meat, the kids enjoyed it plain and with a bit of bbq sauce, my wife and I ate it neked.
i was really nervous about it hockey pucking on me.
the brisket came from a 1/4 cow I purchased the day before Minnesota shut down this spring. It’s grass fed French highlander so it’s a pretty lean cow. The butcher had trimmed off 95% of the fat cap. I almost wondered if I should throw in a couple pieces of bacon with it but ended up hoping between the broth injection And the crutch it would be ok.
turned out tender for the win! The crutch and braising from the broth really softened the bark, but it was a really nice juicy tender meal.
im allowed to make it again, so I passed.
thanks for all the input.
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