The meat came out fanstastic! The cooking time was spot on. Very tender. I would have given it five stars except if you follow the recipe to the letter, I found the meat incredibly spicy! My wife is the spice lover in the family (eats jalepeno slices out of the jar) and she couldn't eat it right out of the smoker. I had to scrape off all the visible rub to make it edible for us. I will definitely cook this again, but I will use a quarter of the cayenne or I might try one brisket without the cayenne all together. With that said, if you love the heat, this recipe is perfect!! It would make an awesome spicy soft taco or wrap.
This was my first time to smoke or even cook brisket. The recipe was easy enough and my family loved it. My wife is especially sensitive to spicier foods but she had no complaints about it being too hot. I did follow the recipe. I used about a 12 lb brisket and had more than enough spice rub for the meat. I was only able to rub down the meat and refrigerate for 12 hrs instead of the recommended 24 hrs and my smoking time was also less by a couple of hours. I used pecan for my smoking wood. I will definitely use this again. Thanks for making me look good.
I’m fine with the rub and smoke time. Note, smoke will only get into the meat for 4-6 hours. You’re just adding bark after that. Before wrapping, add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be.
Second time I ve made came out real good but only did half of chili powder and used Hungarian paprika which has a kick to it smoked a 19lb brisket and didn t have any left overs would definitely do again might tweak recipe again to dial it in depending on crowd I cook for
It was great. The meat came out almost too tender couldn't slice it because it fell apart
I cut the cayenne pepper in 1/2 and used chipotle and it was still very hot. The next time I make it I will only use the chipotle and see how that works.
Made this yesterday and could not be happier. Also added oregano and dried mustard. Cooking time was a bit shorter since I used a 6.5lb brisket. Moist, tender and delicious!
