Bark Way Too Spicey on Briskets. Help!

[BPStucky]

Just put the second of two briskets down for their afternoon nap. Somehow got rub too spicey (not too much rub but boy it's hot!)

Any suggestions on best way to remove, wash or otherwise tone it down?

If it were just for me I would just make my beer colder but cooking for a crowd.

Thanks

 

[JonnyB]

Here's what you do...

Give it to me.

 

[Jim Lampe]

serve EVERYONE cold Miller High Life!

 

[Clint]

care to post the rub recipe? Sounds like you might need a few more samples.... or serve some ranch / blue cheese to dip it in

 

[Dwain Pannell]

Maybe a mop? Though the cold beer idea is kinda the way to go.

 

[V_Rocco]

Just get everyone drunk before you serve it! Seriously, I use just salt and pepper on brisket. No way to make that too hot.

 

[Bob Bass]

If you noticed the rub too spicy prior to cooking, you 'might' still be ok.
Most spices reduce their 'spiciness' during the cooking phase.
So, you 'might' be ok...
just keep the beer chest full...

 

[Ryan P.K.]

I like the beer idea!! If that doesn't work try soaking it in water down coffee or beef broth for a bit.