Well I bought me a big ol brisket tonight from the local butcher. it weighs in at 5.416 KG (11.9 lbs) @ $2.99/lb. Just over $35. High quality western Canadian beef.
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I gave it a fairly generous coating of Chilly Chiles Smokin' Red Rub I picked up at their shop last weekend. I don't see it on their website but here is the ingredients listed on it:
Pure ground chile powders, expresso, sea salt, Hawaiian red salt, sugar, tellicherry peppercorns and spices (no preservatives or msg).
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Will let it sit until tomorrow night. I will add some more of the rub then. I have 4 bottles of Carolina Treet and am dieing to try it out. Is it good on brisket or should I save it for pork butt? Plan on putting it on around 9PM with 4 hours of Crown Royal smoke at 225F. I ordered a PID 2 weeks ago and it is still not here so I hope the temp holds OK over night. Planning on a good Good Friday dinner. (Don't tell my Mom I am eating meat on Good Friday. I grew up not eating meat on any Friday, she still follows that on Good Friday every year.).
IMO, I would bypass the CT on the rubbed brisket.
Might be too much goning on.
I think your rubb is enough.
Thanks CRG. Thew it on at 6:30 tonight without the CT as you suggested. I put a whole box (12) Crown Royal with a few random bisquettes behind the because my Bubba Pucks and PID haven't arrived yet. I think I will bring it in before bed and throw it in the oven at around 220 for the night. No PID and I don't want to be tossing and turning worried about the temp of the OBS. I will sit it on a Pampered Chef bar pan when in the oven. I have a remote thermometer I can bring to bed with me. I had to cut off about 4 inches from the flat and sit it on top of the other half of the flat to fit it on the rack. More pics will follow.
Quote from: Paddlinpaul on April 01, 2010, 05:32:02 PMI had to cut off about 4 inches from the flat and sit it on top of the other half of the flat to fit it on the rack.
You might try "scrunching" it in whole next time. Some shrinkage should allow it to flatten pretty well by the time it's done. Should be some photos of how guys have done that around here somewhere but I don't know where and don't have time to search at the moment.
I tried scrunching it but it folded up too high. 12 lbs just too big. I read on the recipe site about the cutting and doubling up the flat. The point is very thick so this should help even out the cooking at both ends.
Here is how it looked on the rack:
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After cutting it to fit:
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The IT is at 155 F as of 8:30 AM. The box temp dropped overnight to around 180 when I turned off the smoke generator and didn't compensate with the slider. Geez, I can't wait to get my PID. As long as I have time for FTP for at least an hour before dinner it will all be good I am sure.
I hit 185F IT at 2 PM.
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Wrapped up in foil and 2 towels. Boiled a kettle full of water and pre-heated the cooler. Placed the FT wrapped brisket in there at 2. 6:30 took it out, was amazed at how warm it still was. Steamed when I cut it open:
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The rub had some nice zing to it. All the guests enjoyed it a lot. Next time I think I will try the juice in the foil. Could have been a little more moist. The flat was more flavorful but dryer, the point was really moist but less flavor to it. Overall, it was a success.
Missed this. Boy, Paddlin that looks good - gotta go eat lunch now!
Wow, that sure did darken up. Insides look good!
I think it was the expresso in the rub that got so dark. Didn't have any burnt flavor but it looked that way by the end of thee smoke (41/2 hours or so) when I changed the water.
I have cut up some of the leftovers into cubes and tossed with different sauces and eaten it that way. Really good with Ct and Sweet Baby Rays Original. I will try the Sweet baby rays Spicy next I think.
I like rubs that contain coffee, but never tried expresso. hmmmmm