Coffee Cardamom Brisket

[LarryR]

Did another coffee cardamom high heat brisket. Always great, tough to get a smoke ring with the oil in the rub though.

 

[Tony R]

That's a good looking bark.

 

[Mike Coffman]

Great looking brisket Larry.

 

[Ryan P.K.]

Larry, your brisket is looking awsome!

 

[TOM BAUER]

With bark like that, you don't need a smoke ring.

 

[Luke P]

Beautiful bark. Link to previous post with rub recipe or how you did it? Sounds and looks great.

 

[John Solak]

Smoke rings are overrated, brisket looks fantastic!!!

 

[LarryR]

Thanks for the comments guys, bark was pretty great and the rub is to die for!

 

[Gary H. NJ]

Looks good from here. What does the cardamom do for it?

 

[JSchlegelmilch]

Looks great! Smoke rings are overrated...it's the taste that counts! Send me a slice!

 

[Nick Cosby]

yum, that looks like my next experiment. Where may i ask did you get the recipe?

 

[Cliff Bartlett]

Great looking bark. Nice job.

 

[Morgan C.]

Good looking brisky!! Nice job!!

 

[Jason Noble]

No smoke ring needed! Great brisket and chicken.

 

[Brian Dahl]

I'm pretty sure I wouldn't pass on that!

 

[Christopher H]

I've been thinking about trying the high heat brisket. Any issue keeping the temp high? Did you used your Stoked unit?

 

[Chris Lynch]

Baba booey to you'all too.

Very nice. Haven't done the high heat yet...

 

[LarryR]

Honestly not sure what the cardamom does for it other than make it delicious lol. I found the recipe in Bbq Bible (I think).

Regarding keeping temp up, I haven't done a high heat cook on my WSM in a very long time, I used my ceramic on this one and it keeps 325 very easily.

 

[Russell McNeely]

Brisket looks great!! HH brisket just got moved up on the to do list

 

[Nick Cosby]

Honestly not sure what the cardamom does for it other than make it delicious lol. I found the recipe in Bbq Bible (I think).

Regarding keeping temp up, I haven't done a high heat cook on my WSM in a very long time, I used my ceramic on this one and it keeps 325 very easily.

I found the recipe and was wondering if you basted during this cook or not, cause it seems in the book he just let it cook with the wet rub on it.?