Sometimes I will add a little fine ground coffee to this recipe if I am doing a cap of ribeye or nice steak.
This is a trial and error recipe, with years of goof ups and bitter tasting briskets. Lots of money down the drain when you ruin a Brisket or expensive steak with bitterness from foo much paprika or coffee. Not to mention how much time waisted in cooking a whole brisket, up manning the Pit for hours only to finely take a bite and see the expression on my husbands or the company I invited over that expected something good and it’s a bitter mess!
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