Here is the cook following up from yesterday's rub post. Now with images.
The brisket was a choice packer brisket, not my usual grass-fed beef, as I cannot seem to get a full packer brisket from my usual sources. I see this as one of the big problems with my efforts to buy a quality cut of beef from a quality rancher. Anyway, there is the meat...
My plan is to create a rub for use in my normal two rub process. It will most likely include some ingredients something like this.
1 cup finely ground coffee, Costa Rican
1/4 cup sweet paprika
1/4 cup cocoa powder
2 tablespoon chile powder
2 tablespoon dry mustard
2 tablespoons granulated garlic
This will form the first layer of rub I put onto a piece of meat. The second layer contains the black pepper, kosher salt and citrus rind of my usual top rub process. I have also been reserving some beef jus from a previous cook, that will form the basis of an injection that will probably end up in the brisket I intend to cook.