slu Posted April 18, 2011 Report Share Posted April 18, 2011 So I took the plunge and tried the high temperature method for cooking brisket. I used the coffee/cardamom rub. Cooked at 290 uncovered for 4 hours and 15 minutes, then wrapped in foil for another hour until it was tender. I'm not a big fan of brisket to begin with, but I have to admit that the flavor was excellent, and the meat was moist! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 18, 2011 Report Share Posted April 18, 2011 Re: High Temp Brisket I'd say you nailed it.. I really like that rub also.. The fresh cardamom from World Spice in Seattle is much more aromatic than any cardamom I've ever run across.. Quote Link to comment Share on other sites More sharing options...
slu Posted April 18, 2011 Author Report Share Posted April 18, 2011 Re: High Temp Brisket I'd say you nailed it.. I really like that rub also.. The fresh cardamom from World Spice in Seattle is much more aromatic than any cardamom I've ever run across.. In all the years that I've been cooking, I had never used cardamom before; it has a quite interesting and complex flavor. Quote Link to comment Share on other sites More sharing options...
Saison Posted April 18, 2011 Report Share Posted April 18, 2011 Re: High Temp Brisket What kind of cardamom did you use, green, black, or just the seeds? Quote Link to comment Share on other sites More sharing options...
slu Posted April 18, 2011 Author Report Share Posted April 18, 2011 Re: High Temp Brisket What kind of cardamom did you use' date=' green, black, or just the seeds?[/quote'] In this particular case I just purchased ground cardamom. Since I hadn't used it previously, I thought I would try the less expensive ground as opposed to purchasing the whole seeds. Next time, I'll buy the seeds. Quote Link to comment Share on other sites More sharing options...
