I rarely coat my briskets with anything other than salt and pepper, but decided to experiment a bit today. When I foil a brisket, I alway add some beef base to a cup of brewed coffee for a killer Au Jus. I opened a Keurig coffee pod and lightly sprinkled it on both sides. I chose the pod over ground coffee as the pods ate really finely ground into a powder and I thought coarse grinds wold be a bit overpowering.
I won' do this on every future brisket, but it added another mild layer of flavor that complemented the beef very well!
This 14 pound packer finished the fastest of any I have ever cooked! The stick burner runs comfortably in the 280 degree range and it finished to probe tender in just over 9 hours.
The home made potato salad was the perfect side! Now if I just had some garden fresh tomatoes it would be perfect!
I won' do this on every future brisket, but it added another mild layer of flavor that complemented the beef very well!
This 14 pound packer finished the fastest of any I have ever cooked! The stick burner runs comfortably in the 280 degree range and it finished to probe tender in just over 9 hours.
The home made potato salad was the perfect side! Now if I just had some garden fresh tomatoes it would be perfect!
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