I'm doing a brisket today, and I think I used a tad too much black pepper in the rub. I'm about 164* into the process, and I'm spritzing with apple juice/bourbon mixture. The bark looks good and the whole cook is going well, but I'm concerned about the pepper. I'm planning on pulling/chopping it and into a container for the fridge (It's being made for my boss) What can I do to cut it going forward? I thought maybe a mop with some sort of sugar towards the end. Maybe just remove some of the bark from the finished product? HELP??
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1/9/08 at 8:21pm