Originally Posted by DepChief22
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.