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Busy Day Barbeque Brisket

Reviewed: Jun. 15, 2013
I had a nice, expensive grassfed beef brisket I didn’t know how to make. I wanted a recipe that would enhance the flavor of the meat while also delivering some barbecue-y goodness. When I opened the crock and had a taste of this, I was so disappointed. The spiciness totally overwhelmed the meat. My mouth was burning and all I could taste was spiciness. I am so irritated that I wasted a good brisket. Grassfed meat tastes delicious all by itself. I can see where if you get crappy cornfed feedlot beef from Sam's Club you might want to cover up the taste. Or maybe you love your mouth being on fire for 5 minutes and not being able to taste anything. I halved the cayenne and it still made it unbearable. I will admit that the BBQ sauce I used might have also contributed to the problem (it’s a sauce I've never had from Trader Joe's that's like KC Masterpiece, I think). The resulting brisket was salty as all getout, further obscuring the taste. It was very tender and relatively moist, however. I think maybe this recipe might be better if the salt and cayenne was totally left out and a mild and/or honey BBQ sauce was used (esp. if the cayenne is left in). I’d have made my own sauce if I had time. I know Southerners have specific preferences in their BBQ based on their geographics, but us Midwesterners have a taste for the subdued. If I made this again, I would leave most of the BBQ sauce out and put it on the meat as desired while eating. I’d find a sub for moisture while cooking.
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