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Old 07-22-2013, 04:49 PM   #86
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I find it is possible to overdo black pepper on brisket, my tenant does that all the time. All you taste is black pepper, acrid burned black pepper. He loves it.

I do:
3 parts kosher salt, I use Redmond RealSalt
2 parts medium grind black pepper (#16 screen is about right)
no more than 1 part total of any other ingredients, if any. For me, that is typically granulated garlic and onion in equal parts. I see no reason for paprika or chile powder for color. I will add some for flavor, but, it does burn and can become acrid.
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