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.