I received this recipe from some folks in Northern California who have been doing this for a while...I'm a little concerned with the ratio of garlic (I'm assuming this is fresh garlic). Soaking it in Guinness and then brushing in Molasses...and then a coffee infused rub? It all sounds good...but all I have ever made and tasted in the past has been traditional DRY Texas rub styles (with Dijon mustard).
Can anyone give me their opinion/feedback on this recipe & method? I want to try this on Wednesday for our cookout on the 6th, but don't want to ruin an expensive piece of meat...thanks folks!
Beef Brisket (Coffee/Cardamom)
Optional 30 min. Guinness beer soak (15 min. each side)
Brush with molasses (diluted with water)
Make rub and add oil to create a paste
Rub ingredients:
1 cup coffee (medium ground)
¾ C. Kosher salt (non iodine)
½ c. Paprika (Hot)
4 tbs. Cardomon
4 tbs. ground ginger
2/3 c. chopped garlic
pinch of allspice
¾ olive oil added to create a paste
Apply rub and zip lock bag (or seal a meal)
Place in pan in refrigerator flipping twice daily for 1 to 3 days
Do not store rub, use immediately and make new batch each time
Slow smoke on bbq with Hickory chips and water bath
Can anyone give me their opinion/feedback on this recipe & method? I want to try this on Wednesday for our cookout on the 6th, but don't want to ruin an expensive piece of meat...thanks folks!
Beef Brisket (Coffee/Cardamom)
Optional 30 min. Guinness beer soak (15 min. each side)
Brush with molasses (diluted with water)
Make rub and add oil to create a paste
Rub ingredients:
1 cup coffee (medium ground)
¾ C. Kosher salt (non iodine)
½ c. Paprika (Hot)
4 tbs. Cardomon
4 tbs. ground ginger
2/3 c. chopped garlic
pinch of allspice
¾ olive oil added to create a paste
Apply rub and zip lock bag (or seal a meal)
Place in pan in refrigerator flipping twice daily for 1 to 3 days
Do not store rub, use immediately and make new batch each time
Slow smoke on bbq with Hickory chips and water bath