The Jazz Chef’s “Si Si Si” Smoked or Sous Vide Brisket Rub

THE COOK’S TOUR

This coffee (¡Si!), aji chile (¡Si!), and cocoa powder (¡Si!) rub is great for cooking a first-cut brisket in either a sous vide or a smoker. I shred the meat and put it on my Costa Rican-inspired arepas.

The aromas and flavor are amazing!

THE STUFF

THE GEAR

THE STEPS

  1. Deseed the pepper pod, and remove the connective tissues, where the heavy heat is stored. Leave a bit in if you want the rub spicier, but if you want the amazing aji chile’s BIG flavor, pull it all out.
  2. Add the ingredients to a coffee grinder or small electric chopper/grinder.
  3. For the coffee mill/grinder, grind until the whole is combined and fine. For the chopper (in the photos), pulse grind, then chop, then grind, back and forth, until the spice mix is a powder. If you’re a masochist, you can use a mortar/pestle.
  4. When finished, it will look like grains of sand:
  5. Apply to a meat, or it can be stored for use for about eighteen months.

MY HEADS-UP

This spice mix is built best for a sous vide.

If you are going to put the meat into a smoker, omit the smoked hickory salt and add an equal amount of the Himalayan pink salt.  You can grill it as well, but I would vacuum seal it for 24 hours for a large brisket 2.5 lbs.+ (1.13 Kg.) , 12-14 hours for smaller ones.

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