Originally Posted by Bludawg
The reason some of you complain about S&P being to salty is your measuring by Volume not By Weight.
I tried copyin a popdaddy video.... I guess I went by volume. In which case it wouldn't REALLY be no 50/50.... I just decided, I'll just pput on as much S/P as I think it oughta have. that works best for me. and that'sz what i'm gonna keep doing. And no I am never ever gonna squirt no pickle juice on there or pit foil on it or any of that. If I can't cook it right.... I won't cook it.
I know I said I don't care about tradition but I know some housewifes that boil a tasty brisket from start to finish. No foil, foiling is boiling.