Rub and mop for Brisket

I read an recipe for a brisket that the user used unsweetened Black Cherry Kool-Aid in the dry rub, in addition to brown sugar, salt, black pepper, garlic powder, cayenne pepper, chili powder, dry mustard and cumin.

He then mopped the brisket with a mixture of apple juice and Capt Morgan Rum...

I am thinking of altering this slightly in the following manner..

I will reduce the dry kool-aid from the dry rub, and instead of apple juice, will mix Black Cherry concentrate in with a dark rum for my mop in place of the apple juice.

What do you other smokers think?

Pork + Apple = The Goodness

Not sure what cherry will bring to the party, not something i've ever tried before.

This is Beef though....

All the reviews for the original recipe are awesome...  My problem is with artificial anything....

Which is why I am thinking of using Black Cherry Concentrate or juice if I can find it.

YOF...... sounds like a trip to Ladson and the flea Market. or down town Charleston to the Market for fresh fruit. then throw it in your food processor and make your own.

YOF... .and if ya do. i want a bag of cajin boiled peanuts

YOF... .and if ya do. i want a bag of cajin boiled peanuts

Ewww..  I love Deep fried and roasted peanuts...Cajun spiced and all...  But something about cold and mushy, just does not trip my taste meter...

I would but cherries locally, but do not look forward to an hour plus trip to C-Town to get some Cherries...  I think the local health food shop has Cherry Concentrate for me...

oh yeah, brisket
Sounds like a good rub.  
If you can't find the black cherry, perhaps a bottle of boones!

It'll be tough, cherries are usually blended juice items - Pomegranate/Cherry or Grape/Cherry, sometimes even Apple/Cherry.

oh yeah, brisket
Sounds like a good rub.  
If you can't find the black cherry, perhaps a bottle of boones!

It'll be tough, cherries are usually blended juice items - Pomegranate/Cherry or Grape/Cherry, sometimes even Apple/Cherry.

Which was why I will look in the Health Food store fo Black Cherry Concentrate.  Found some online for around n$7.00 a 16 oz bottle....

I did think of using Cherry Brandy instead of Cherry Concentrate and Dark (Black Strap) Rum...  But I love some Dark in my BBQ....  and in my sipping glass, coffee, with Ginger Ale, etc...

Ask Polepole about the Rum I bring to Alaska....   

FY

Ask Polepole about the Rum I bring to Alaska....   :

Did it come in a mason jar and was it made from distilling sugar and corn mash?

Ask Polepole about the Rum I bring to Alaska....   :

Did it come in a mason jar and was it made from distilling sugar and corn mash?

 

No actually, it is top shelf stuff...

http://www.bilgemunky.com/pirate-reviews/rum/goslings-family-reserve/

http://www.macheterum.com/2008/01/goslings-family-reserve-old-rum.html

If you can find it...definately worth the price....  To SIP... 

If you want to mix, use the normal Gosling at 1/3 the price.

wow, sounds excellent!

I haven't tried the higher end Goslings (I'm more of a scotch guy), but I do enjoy a nice dark and stormy made out of the regular Goslings and ginger beer.

Then you will LOVE the Family Reserve Old Rum...

Trust me, Polepole isn't a Rum fan...  But this stuff could convert him.

Myself, not much of a Scotch, Irish Whiskey or Bourbon guy..  But Dark Rum...The smell alone gets you.

Mmmmmmmm. 

Wow, just Wow...

The brisket came out PERFECT....  All but a cup was eaten at the gathering....  This in addition to the other food there..

The event was a pot luck, with me providing the meats.

1 - 8.5 lb Brisket
3 - Smoked Chickens (4 lb each)
1/2 - Smoked Sockeye Salmon (3 lbs)

A total of 20 people attended, and I had maybe 1/4 a chicken, 1/3 the sockeye and 1 cup of brisket remaining.

Looking forward to doing it again soon...

Now to my next project, no knead multi grain bread in a dutch oven on my grill.

This time, the rum will just be for sippin'

YOF...... so what was the final recipe for the rub?

Good question squidgirl...

Here is my recipe"

3 Cups Demerara Sugar (Turbinado in the US)
1 Cup Pickling Salt
2 Tablesspoons fresh fine ground Black Pepper
3 Tablespoons Garlic Powder
3 Tablespoons Onion Powder
2 Tablespoons Chili Powder
1 Tablespoon Dry Mustard
2 Teaspoons Cayenne Pepper
2 Teaspoons Ground Cumin

I rubbed, places in a large plastic bag, removed the air, and let sit in the refigerator for 24 hours....  (Thinking of vaccuum packing it next time, if I can get 2 gallon vaccuum bags that is...)

I then removed from the plastic bag and placed directly on the grill, fat side up and smoked for 1 hour at 200' F...  Spritzing the Black Cherry Juice and Dark Rum Mixture on every 15 minutes.  I then flipped in, and smoked fat side down for another hour, spritzing every 15 minutes with the rum/juice mixture.

After the second hour, I placed the whole brisket in Aluminum Foil, and returned to the grill, fat side down for the next hour, spritzing every 30 minutes....  Then flipped and smoked fat side up the last hour, spritzing every 30 minutes.

I then removed it from the smoker, and let it sit for 1/3 hour before opening the aluminum foil and slicing for serving.

DELICIOUS.