Smokydave Posted February 22, 2014 Report Share Posted February 22, 2014 The coffee cardamom rub can't be beat. I don't use the oil or fresh garlic (I use granulated garlic). I make up a big batch and put it in sealed quart ball jars so I always have it on hand. It is my go-to rub for all beef now and I haven't looked back. I make mine with a little extra hot Hungarian pepper so it has some nice kick. 1 Quote Link to comment Share on other sites More sharing options...
Parrothead72 Posted February 22, 2014 Author Report Share Posted February 22, 2014 Got a 8 lb brisket rubbed with the coffee cardamon. enjoyed making it and was gonna finish it with a BBQ sauce that i read 'bout called chocolate cherry. On the side of course. Wife liked the sauce idea. Got an iGrill that i used for the pork butt and love it. Ambient probe and a meat probe (ambient suggested a grill temp vs dome temp on the KK of about 20* differential). Wood choice? I have coffee from Dennis which seems appropriate given the rub!!!! I want the best bark I can get and someone posted about a consistency of "pot roast" on another forum here and I am not too interested in that. Looking for something that is a bit firmer.... Quote Link to comment Share on other sites More sharing options...
5698k Posted February 22, 2014 Report Share Posted February 22, 2014 You'll get the best bark if you don't foil, just cook until it's done. You might try fat down on this too. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Parrothead72 Posted February 24, 2014 Author Report Share Posted February 24, 2014 Just off the KK. 7.7 lbs with coffee cardamom rub. Cooked between 275 and 300. Waited for internal of 195. Will report after we eat! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
5698k Posted February 24, 2014 Report Share Posted February 24, 2014 Did you probe for tenderness?<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Parrothead72 Posted February 24, 2014 Author Report Share Posted February 24, 2014 I hope so. I just used the digital thermometer until it slid in and out. The brisket is amazing. No need for sauce. The rub does it all. Thanks for all the help. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
5698k Posted February 24, 2014 Report Share Posted February 24, 2014 Outstanding!! Now you can play with confidence!<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
tony b Posted February 25, 2014 Report Share Posted February 25, 2014 Looks like Grasshopper has snatched the pebble. Go forth and cook tasty food!! Quote Link to comment Share on other sites More sharing options...
