Salt & Pepper brisket bs

For those questioning the usage of pickle juice & mustard slather...

I have no knowledge on Franklin's usage but I can attest that it's good stuff..

Paul Kirk has a mustard slather recipe called "Art Brown's Mustard Slather" that he noted came from a now defunct KC BBQ joint from the '70's called Brown's BBQ.

In addition to mustard, was pickle juice, hot sauce and worstershire sauce.

It was, and still is, my favorite slather.... The hard part was that if you cook more briskets faster than you eat pickles, you have to spend extra of pickles !!!
 
MilitantSquatter said:
For those questioning the usage of pickle juice & mustard slather...

I have no knowledge on Franklin's usage but I can attest that it's good stuff..

Paul Kirk has a mustard slather recipe called "Art Brown's Mustard Slather" that he noted came from a now defunct KC BBQ joint from the '70's called Brown's BBQ.

In addition to mustard, was pickle juice, hot sauce and worstershire sauce.

It was, and still is, my favorite slather.... The hard part was that if you cook more briskets faster than you eat pickles, you have to spend extra of pickles !!!
Click to expand...
or you can just make these pickles and save the drained bine.:becky:

Sweet & Hot Pickles
This recipe comes along with the name from a tavern in south Texas that served these along with their BBQ. The tavern is long lost to history but the recipe lives.

One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart)
One four pound bag of sugar (2.5# for less sweet)
One two ounce bottle of Red Pepper sauce like Tabasco or Trappys
One twelve ounce can of jalapeno slices


Drain the pickles and discard the sour brine.

Cut the pickles into slices or spears or whatever suits you.

In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos.

Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and
packin' towards the end.

During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve.

The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge
and in a couple of days they'll be ready!

They should stay refrigerated when not actually gettin scarfed!
 
ICDEDTURKES said:
He was actually nice enough to come back and answer a guy in the questions..

"Try 8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it's not working for you, come down to la barbecue and i'll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I'll walk you through it"
Click to expand...
Any Pickle juice? Sweet...... Dill or? How long before cooking? Appreciate your help. ed
 
MilitantSquatter said:
For those questioning the usage of pickle juice & mustard slather...

I have no knowledge on Franklin's usage but I can attest that it's good stuff..

Paul Kirk has a mustard slather recipe called "Art Brown's Mustard Slather" that he noted came from a now defunct KC BBQ joint from the '70's called Brown's BBQ.

In addition to mustard, was pickle juice, hot sauce and worstershire sauce.

It was, and still is, my favorite slather.... The hard part was that if you cook more briskets faster than you eat pickles, you have to spend extra of pickles !!!
Click to expand...

Vinny,

I have (and do) use a mustard slather sometimes, but I have not noticed any impact on taste or flavor, other than a nicer bark on the meat. So my questions are 1) Could I be "not" mustard slathering correctly if the flavor is not impacted in some way? And 2) Does pickle juice actually impact flavor?
 
thunter said:
Pickle Juice? Really? Sometimes I think these guys just say things to throw people off. If you do put pickle juice on the brisket, I think it would have the same effect as mustard... nothing other than a binding agent for the rub. Now, if you inject with pickle juice, I think the results would be a bit more noticeable... and I for one, don't think I would want to notice that! Just saying.
Click to expand...
Yeah, I tend to agree. A slather just helps the rub to bind to the meat and little else. The only thing that I think really makes any difference is oil. The spices in a rub each contain their own unique oils which are oil soluble and when they are introduced to an oil slather they're released more efficiently. Johnny Trigg likes to use peanut oil on his ribs and allows the rub to sit and liquefy with the oil for an hour before he puts the meat on his pit. To get back on topic however, Aaron Franklin just takes his brisket from it's packaging and uses the moisture already on the meat, (basically blood) as a binder for his simple SALT AND PEPPER rub. This guy cooks about eighty to a hundred briskets a day, I don't think he gets carried away with slathers and special spice blends! LOL!
 
jimstocks53 said:
Sounds like John-boy has an axe to grind - not sure I trust anything he says as Aaron's wannabe competitor. Even so, good luck to him and I might try some pickle juice next brisquet.
Click to expand...



Obviously you are entitled to your opinion about John, but I can tell you that you are mistaken. John left Franklin on good terms. He was the cook at Franklin and spent a number of months training his replacement. Had there been animosity when he left, it would have been a sudden departure.


As far as his food goes, I have never had better. Yesterday I had about 2 lbs of brisket, turkey, ribs, guts, and every one of them was cooked to perfection. I have cooked brisket with only salt, pepper and garlic, and had excellent results. John isn't saying that it isn't good. He only stated that he has never cooked a brisket using only salt and pepper.


Go by and see him some time. He is a great guy. You won't spend more than 20 minutes waiting in line, you will probably enjoy some free beer, and I will bet you that you will find it the best BBQ in Austin.
 
thunter said:
Pickle Juice? Really? Sometimes I think these guys just say things to throw people off. If you do put pickle juice on the brisket, I think it would have the same effect as mustard... nothing other than a binding agent for the rub. Now, if you inject with pickle juice, I think the results would be a bit more noticeable... and I for one, don't think I would want to notice that! Just saying.
Click to expand...

I could see the right kind of pickle juice adding a very distinct flavor enhancer. I may try that as an experiment myself. I don't see it as much of a binding agent. It's wet, but not viscous like mustard or oil.
 
I've met John and had some great converastion at his place there in Austin. He was very nice and was pretty forth coming with answers to the questions I asked. I would have a very hard time questioning his integrity. I have eaten his beef ribs and can tell you they are amazing! I can also tell you his pit design is spot on and works well for him. I do think there is something to a well designed pit versus the cook. Why do so many championship teams cook on Jambo's? Because they cook great due to thier design. You still have to have the basics of cooking down but a cooker can make or break you!

The pickle juice does not seem that far fetched to me. If they are serving pickles as a condiment, what do you do with the left over pickle juice? Cross utilization of product is critical in the food industry. It sounds like John has it figured out! As mentioned before, Paul Kirk mentions this in one of his books and I've seen it in a couple more as well.
 
They might use a blend of pepper and salt, but don't forget the most important ingredient the wood they use for smoke and how they use it. If it wasn't for that you might as well just cook in your oven.
 
thunter said:
Vinny,

I have (and do) use a mustard slather sometimes, but I have not noticed any impact on taste or flavor, other than a nicer bark on the meat. So my questions are 1) Could I be "not" mustard slathering correctly if the flavor is not impacted in some way? And 2) Does pickle juice actually impact flavor?
Click to expand...


I don't think it can have that much impact especially on larger cuts... It's not something I've done in a long time, but if/when I do it, I like something along these lines...

For me, it's more about just changing it up a bit and going back to something I started using very early when I was first learning and experimenting.
 
In addition, the first bbq book I ever had was Paul Kirk's Championship BBQ, that started me on the mustard slathers from day one, way before doing this professionally, and I've used it ever since. I think just mustard is too thick for a slather, and it's about binding the rub to the meat, so mixing in some leftover pickle juice or anything to thin it out a bit is great. The slather, I've found, doesn't do anything for the flavor, but does create a firm yet supple bark on the meat. I've cooked on many different types of pits(a lot of them self made), but have come to the conclusion that the slathers only work on an offset pit with a strong draft flowing over the meat, and cooking fat side up. The bark that can be created on the rendered fat is just mind blowing!!! It's totally different, than bark created with sugar containing rubs on the bare lean side of brisket, which is standard in KCBS competition. Side note here, get "Legends of Texas BBQ" by Robb Walsh. I think this one and Paul Kirk's combined are the perfect combination!
As far as just salt and pepper. I've found it to be boring. Keep that rub really granular though, too many spice powders in the mix make for a pasty and soggy bark (especially if you use foil). Try out the salt and pepper rub, but replace half of the salt portion with seasoned salt. I first got the idea when visiting the number one bbq joint in Texas when the last top 50 came out. I detected it in the flavor and saw it sitting around there. I went back home and tried it out and loved it.
Hope some of this helps out, and please don't start injecting pickle juice into briskets!!!
 
johnlewis469 said:
In addition, the first bbq book I ever had was Paul Kirk's Championship BBQ, that started me on the mustard slathers from day one, way before doing this professionally, and I've used it ever since. I think just mustard is too thick for a slather, and it's about binding the rub to the meat, so mixing in some leftover pickle juice or anything to thin it out a bit is great. The slather, I've found, doesn't do anything for the flavor, but does create a firm yet supple bark on the meat. I've cooked on many different types of pits(a lot of them self made), but have come to the conclusion that the slathers only work on an offset pit with a strong draft flowing over the meat, and cooking fat side up. The bark that can be created on the rendered fat is just mind blowing!!! It's totally different, than bark created with sugar containing rubs on the bare lean side of brisket, which is standard in KCBS competition. Side note here, get "Legends of Texas BBQ" by Robb Walsh. I think this one and Paul Kirk's combined are the perfect combination!
As far as just salt and pepper. I've found it to be boring. Keep that rub really granular though, too many spice powders in the mix make for a pasty and soggy bark (especially if you use foil). Try out the salt and pepper rub, but replace half of the salt portion with seasoned salt. I first got the idea when visiting the number one bbq joint in Texas when the last top 50 came out. I detected it in the flavor and saw it sitting around there. I went back home and tried it out and loved it.
Hope some of this helps out, and please don't start injecting pickle juice into briskets!!!
Click to expand...

Great info brother. Thanks for all the clarification.
 
One of the best briskets I've cooked was just kosher salt, pepper and garlic pepper.
 
Mustard & pickles are for Cuban samiches, I do Boring very well.:bow:
 
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