Quote:
Originally Posted by Coogs
Coffee? Like, say, Folgers Classic Roast coffee? How much do you add, and what does it do for the flavor? Obviously it must be a good thing or you wouldn't have added it. It's just not something I would have thought to add to the rub.
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Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.
Here's the finished flat.
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The point.
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Some slices and the burnt ends.
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The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.