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-   -   Salt & Pepper brisket bs (http://www.bbq-brethren.com/forum/showthread.php?t=166224)

Bob Loblaw 07-18-2013 08:40 AM

Salt & Pepper brisket bs
 
Texas Monthly BBQ has been doing ongoing weekly interviews w successful BBQ chefs in tx. The newest one with John Lewis of LA BBQ, formerly the pitmaster at Franklin BBQ.

There's a very interesting paragraph that he shares

JL: I did want to add that Iíve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.


So essential, the whole mentality that "we just use salt and pepper" is just plain ol bs! I'm thankful someone finally said it. Anyone with good taste buds or a strong culinary background could tell that Franklin wasn't just using s&p.

http://www.tmbbq.com/interview-john-...f-la-barbecue/

BaggerBill 07-18-2013 08:48 AM

I'm glad you posted that. Last night on BBQ Paradise (Travel Channel?) Both John Mueller and Aaron Franklin were on saying their rub is just equal parts of salt and pepper. The tub they were reaching into for rub looked as if it were only salt & pepper. Based on that, I was thinking of actually trying one that way this weekend but I would hate to waste a brisket.

ICDEDTURKES 07-18-2013 08:56 AM

I found this interesting with some of the debate on here lately..

]JL: Thatís the most key part of doing barbecue, I think. Itís all about the pit youíre cooking on. Some people say itís the cook and not the cooker. I think itís the opposite. Taking into account the product that your starting with, having the right kind of cooker that does what you want it to do makes all the difference.

smokeisgood 07-18-2013 08:58 AM

Quote:

Originally Posted by Bob Loblaw (Post 2556043)
Texas Monthly BBQ has been doing ongoing weekly interviews w successful BBQ chefs in tx. The newest one with John Lewis of LA BBQ, formerly the pitmaster at Franklin BBQ.

There's a very interesting paragraph that he shares

JL: I did want to add that Iíve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.


So essential, the whole mentality that "we just use salt and pepper" is just plain ol bs! I'm thankful someone finally said it. Anyone with good taste buds or a strong culinary background could tell that Franklin wasn't just using s&p.

http://www.tmbbq.com/interview-john-...f-la-barbecue/

Seems he threw that out at the end without being asked, kind of like it was a shot. I have heard Franklin say "salt, pepper, and a little garlic powder" many times. All this guy added was mustard and pickle juice. It would be interesting to know how they use it. I assume they are slathering mustard on prior to seasoning. The pickle juice...is it a spritz, a bath, or an injection?

dwfisk 07-18-2013 09:00 AM

Interesting, thanks for posting the article. You know what's funny is (based on Franklin and a bunch of others) I started using just S&P instead of all the various rub concoctions a few years ago and I really like it. My last couple of steak & tri-tip cooks I've experimented with adding some roasted garlic and may try a brisket like that, but for now I'm happy with S&P.

Bob Loblaw 07-18-2013 09:02 AM

I've never heard franklin mention garlic. Always salt and pep. It's been rammed down the throats of anyone who has watched or read an interview with him.

The unsolicited comment does seem like a jab to me.

ICDEDTURKES 07-18-2013 09:09 AM

Quote:

Originally Posted by smokeisgood (Post 2556057)
It would be interesting to know how they use it. I assume they are slathering mustard on prior to seasoning. The pickle juice...is it a spritz, a bath, or an injection?


He was actually nice enough to come back and answer a guy in the questions..

"Try 8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it's not working for you, come down to la barbecue and i'll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I'll walk you through it"

ButtBurner 07-18-2013 09:12 AM

I have used just S&P and I actually perfer it now.

a lot of guys here, its all they use too

Bamabuzzard 07-18-2013 09:21 AM

Just S&P is very good. But many times when people tell you they just use S&P it's code for "I ain't tellin' you anything". I also disagree about the pit being more important than the pitmaster. That would be like saying it is the golf clubs rather than the person using them.

Ron_L 07-18-2013 09:25 AM

Pickle juice?

Hmmm...

nucornhusker 07-18-2013 09:26 AM

Quote:

Originally Posted by BaggerBill (Post 2556048)
I'm glad you posted that. Last night on BBQ Paradise (Travel Channel?) Both John Mueller and Aaron Franklin were on saying their rub is just equal parts of salt and pepper. The tub they were reaching into for rub looked as if it were only salt & pepper. Based on that, I was thinking of actually trying one that way this weekend but I would hate to waste a brisket.

Trust me, you won't ruin it with just S&P. it's is my favorite way to season ANY barbecue.

katman 07-18-2013 09:31 AM

Did one last week with just equal parts salt and pepper. Might cut back on the salt next time but I thought it was mighty fine.

luke duke 07-18-2013 09:31 AM

Quote:

Originally Posted by BaggerBill (Post 2556048)
I'm glad you posted that. Last night on BBQ Paradise (Travel Channel?) Both John Mueller and Aaron Franklin were on saying their rub is just equal parts of salt and pepper. The tub they were reaching into for rub looked as if it were only salt & pepper. Based on that, I was thinking of actually trying one that way this weekend but I would hate to waste a brisket.

You definitely won't ruin a brisket with S&P. Many Texas pitmasters use S&P as 95% of their rub and add a "secret" ingredient like cayenne or onion powder.

Bludawg 07-18-2013 09:44 AM

Don't believe everything you read there is some animosity involved here. I eat at Franklins a couple time a year and have actually talked with the man on a few occasions I call BS !! BaggerBill you know not of what you speak, Tx Brisket is S&P in all the Meccas in the Hill Country and much of the rest of the sate as well. IMO wasting a Brisket or any cut is piling on so much garbage so the pure essence of the critter gets lost is wasteful. But it is My opinion

Bamabuzzard 07-18-2013 09:45 AM

Quote:

Originally Posted by Bludawg (Post 2556120)
Don't believe everything you read there is some animosity involved here. I eat at Franklins a couple time a year and have actually talked with the man on a few occasions I call BS !! BaggerBill you know not of what you speak, Tx Brisket is S&P in all the Meccas in the Hill Country and much of the rest of the sate as well. IMO wasting a Brisket or any cut is piling on so much garbage so the pure essence of the critter gets lost is wasteful. But it is My opinion

Yeah I picked up on that in reading. What happened?


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