Originally Posted by Bob Loblaw
Essentially, he's doing more than just lightly placing s&p on a brisket. I understand the site admin saw him do a simple rub at a festival, as I'm sure he would in the public. I've done salt and pep a ton with great success. you'll never ruin a brisket w just salt and pepper.
I just don't buy his mantra of salt n pepper.
I don't know. If he's winning awards against more than 100 other cooks by using sale and pepper, why would he feel the need to do much else in his restaurant? Maybe he used to use something different, maybe he still does. But if the people love a simple S&P rub, why would he do anything different?