Originally Posted by Bulverde
You have enough good helpful answers but I would like to add my silver dollar to the table.
This is my mixture I settled on finally after many briskets. It will get you to South Texas Brisket standards every time.
1 and 1/2 cups Salt
1/2 cup Black Pepper (20-23 mesh black pepper)
1 Tablespoon Cayenne
If you use kosher, you will get a shell like crust that is kind of flaky and hard.
I recommend table salt which is what most use in Luling, Lockhart, Taylor, Elgin, and here in Bulverde at my home etc.
If you use more black pepper, you will get the Opah's Pepper Coated Beef Jerky (Fredericksburg) taste effect which is what I call what you experienced already.
I do hot and fast on my cooks which is something else you should be doing for this kind of rub to work (see Donnie aka Funk et al)
Let us know what happens brethero.
Thank you very much for your silver dollar. I am actually looking forward to cooking a Texas Style brisket now and correcting my screw up instead of rushing out for some plowboys right away. Even tho i friggin love the Bovine Bold. Im feeling challenged and hopefully next week i will have a much better product.
Jayber Que BBQ
Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9
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