Quote:
Originally Posted by Pressing-On
I didn't grind the spices again. Felt like it was fine enough. I saw a coffee rub at Williams Sonoma, so I knew paring that with beef would be fine.
I thought it tasted really good. Didn't taste the coffee and because you scared me on thinking the spices were too weird to present for the first time, I threw in a couple of tsp. of organic brown sugar too offset anything that might come across as harsh.  |
I'm sorry that I scared you about the spices and how they'd taste. My husband is super picky, and I have to be so careful when trying new recipes, so I totally understand. I think your choice of organic brown sugar was great to kind of give it a sweet bbq flavor. I think I am going to try this.
Quote:
Originally Posted by Pressing-On
Then I ran across this coffee rub for a brisket, which I really want to try - we are big on briskets around here. 
Coffee-Rubbed Texas-Style Brisket
6 cups chips (oak or hickory wood)
1 tbsp coffee (ground)
1 tbsp kosher salt
1 tbsp dark brown sugar
2 tsp paprika (smoked)
2 tsp chile powder (ancho)
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp black pepper (freshly ground)
41/2 lbs brisket (3 inches thick)
http://www.yummly.com/recipe/Coffee-...&position=2/34 |
We LOVE brisket here too. In fact, whenever anyone comes to visit from Texas, we always have them bring us an HEB precooked smoked mesquite brisket. I've made my own brisket too, but it takes so long to get the smoky flavor, that a brisket from HEB usually works for me. I've always used mesquite smoke flavoring if I do the brisket in the oven.
Let me know how this brisket recipe turns out.