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Post by hoddo on Nov 2, 2014 15:15:12 GMT 10
This is a good rub I found somewhere, hard to beat just salt and pepper on a brisket but this gives a nice color and tasty bark and if you didn't know it had coffee in it you would never guess.  1/2 cup dark brown sugar 1/4 cup black pepper 1/4 cup finely ground dark roasted coffee (powder) 1/4 cup smoked paprika 2 tbs. salt 1 tbs. chipotle chili powder 2 tsp. garlic powder 2 tsp cinnamon 1 tsp. cumin 1 tsp allspice |
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Post by hoddo on Nov 2, 2014 15:18:40 GMT 10
Just in case anyone's wondering I'm sure the baking paper is screwed up inside the foil  |
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Post by bill44 on Nov 2, 2014 16:17:29 GMT 10
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Post by smokey on Nov 2, 2014 16:38:44 GMT 10
Huh  bit of a learning curve that was. Gives much to think about to get around it. I'll have to modify my pulled pork how to. The rub reads real good and a great looking brisket to. Ive got a Bolar roast ready to go so I will try this on a reverse sear roast. It can only be good by the sounds of it. |
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Post by Southern Thunder on Nov 2, 2014 20:35:22 GMT 10
Huh bit of a learning curve that was. Gives much to think about to get around it. I'll have to modify my pulled pork how to. The rub reads real good and a great looking brisket to. Ive got a Bolar roast ready to go so I will try this on a reverse sear roast. It can only be good by the sounds of it. Here's an American Southern take on pulled pork. This is how I do mine. shadowcook.com/2008/07/06/steven-raichlens-north-carolina-pulled-pork-with-vinegar-sauce/Only I use a sweet sauce but the argument between vinegar and sweet has been going on in U.S. BBQ for generations. This is the sauce I use www.food.com/recipe/steven-raichlens-nashville-sweet-barbecue-sauce-215373Smoked over charcoal and hickory chips with a SLIGHT bit off water to help the smoke along. To go with it. Emeril's baked beans. emerils.com/126582/miss-hildas-baked-beansAlso deviled eggs and potato salad both of which are family recipes that I don't currently have on my computer but I'll try to post them up as soon as I can. Also, sometimes instead of potato salad I do smoked potatoes on the grill. No real recipe there, rub them with lard, wrap them in aluminum and off to the races. When they're done, top them with what you like. Personally, I usually do butter, real bacon, sour cream, green onions, chives and a bit of salt and black pepper. |
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Post by hoddo on Nov 3, 2014 5:22:47 GMT 10
Smokey I have only tried this rub on low and slow cooks in my smoker, will be interesting how it takes a sear, hope the sugar doesn't burn
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Post by smokey on Nov 3, 2014 6:45:34 GMT 10
Yes, your right.
ill smoke it indirect at 70c till med rare then roll it around on the grill grates till browned up.
The sugar should help.
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Post by smokey on Nov 10, 2014 12:47:01 GMT 10
I ended up doing the Bolar as a straight out roast which was just as well as it was a terrible tough cut of meat. Im glad I didn't waste time reverse searing it. But for purpose intended I used coffee grinds in a wet marinade, Pretty basic. Coffee Mushroom soy sauce Terryaki sauce Oil Pepper. Though the meat was inherently tough, This dark marinade was delicious. Thanks for opening a new taste for me Hoddo   |
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bit of a learning curve that was. Gives much to think about to get around it.
