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-   -   Salt and Pepper Only (http://www.bbq-brethren.com/forum/showthread.php?t=122215)

tortaboy 12-15-2011 10:58 AM

Salt and Pepper Only
 
I've got an entire cabinet full of rub, but feeling in a Relaxed Mood today....(Started vacation this am...yeah baby!)

I've que'd Tri Tip rubbed with just Salt and Pepper...awesome.

Never smoked brisket with just a Salt and Pepper rub...anyone done this?

daninnewjersey 12-15-2011 11:01 AM

Yup....and it comes out really well.....sometimes simple is better as they say.....

jeffboyette 12-15-2011 11:01 AM

Salt pepper and garlic. I like to keep it simple, but garlic is like bacon to me. You can put it on anything and make it better without taking anything away from what it is.

landarc 12-15-2011 11:05 AM

That is the tradition for Texas brisket, salt and pepper

BBQ PD 12-15-2011 11:14 AM

That's how my family likes it the best, just salt and pepper.

Phrasty 12-15-2011 11:18 AM

Salt & pepper is the Bread and Butter for BBQ... It's just plain good!

Cheers

southernstyle 12-15-2011 11:22 AM

i was raised on it. my wife told me the other day she loves all the fancy rub and all, but she wants something in the near future with salt and pepper. sometimes its good to get back to the basics

deltablues69 12-15-2011 11:24 AM

Kosher salt and fresh ground pepper. I like it because it doesn't mask any of the true flavor of the meat itself.

hamiltont 12-15-2011 11:24 AM

S&P for nostalgia reasons here as well. Sometimes is just feels good to get back to basics. Cheers, and Happy Smokin'!!!

gtr 12-15-2011 11:26 AM

With beef, no real need for more than S&P IMO. Other stuff can be nice, but not at all necessary.

nucornhusker 12-15-2011 11:36 AM

Quote:

Originally Posted by deltablues69 (Post 1881326)
Kosher salt and fresh ground pepper. I like it because it doesn't mask any of the true flavor of the meat itself.

It's like your words were coming out of my mouth. Said perfectly. :thumb:

tortaboy 12-15-2011 11:48 AM

Quote:

Originally Posted by deltablues69 (Post 1881326)
Kosher salt and fresh ground pepper. I like it because it doesn't mask any of the true flavor of the meat itself.

Funny, I've probably got 30 briskets under my belt now, and I've never tried this.

Pig Daddy 12-15-2011 01:15 PM

Just curious, is the ratio 50/50?

wildflower 12-15-2011 01:21 PM

beef and pork, that is all I use S&P :thumb:

Carbon 12-15-2011 01:27 PM

I like the simple life. I've come back to just S&P.


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