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Unread 08-05-2013, 11:28 PM   #127
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Originally Posted by DepChief22 View Post
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
All I use is Salt & pepper on mine only complaint I get is when I run out. If you go with 3 parts by volume med grind Black peppa and 1 part Kosher salt By volume it will be in balance by weight or a true 50/50 mix. There is probably 10,000 lb sold every day in Tx that is S&P only cooked on Pecan & Post oak. It could well be your technique that is the culprit to the failure.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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