Wneill20
is one Smokin' Farker
A couple of weeks ago mix some up for a brisket and had some left over every since then I have used it on Ribs, Chicken and every else and love it. You actually taste the meat in stead of the seasonings. And you?
Salt & Pepper
- Thread starter Wneill20
- Start date
Yup less is more. I do add some lemon peel to mine
Lately I've become more and more of a fan of just using salt, pepper, and smoke. I had s recent trip to TX that really drove home how effective that can be. I've been doing an S&P layer over other rubs on some cooks and have been enjoying the results a lot. I've been using coarse for both and going 50/50 by weight.
Bludawg
somebody shut me the fark up.
Texas "Q" is the real deal! Check my SIG line:-D
oldbill
is One Chatty Farker
Yep, Aaron Franklin's establishment in Austin is ranked as one of the best in the country and he's always been very open about his secret rub,... Kosher salt and coarse black pepper!:wink:
SoHappy
Full Fledged Farker
I'm not a fan of rubs or marinades and I don't sauce my meats (serve it on the side) but I do love salt and pepper and it is basically all I ever use. I guess it's just a personal thing.
aawa
Babbling Farker
It depends on how fancy I want to get on what I use. However Salt and Pepper is nice and simple and the basis of all good seasoning in all cooking. It doesn't add flavor but accentuates what the ingredients taste like.
I did the rub thing for a bit (still do sometimes) but S&P for me as well. You taste what you're supposed to taste.
Bludawg
somebody shut me the fark up.
:shock:
You must be TX transplant considering the #1 condiment it the SHOW ME is BBQ Sauce. If them hard wood forest folks git ta lookin at ya Crosswise I'll have a Tx Visa on stand by at the Oky Tejas line.
You must be TX transplant considering the #1 condiment it the SHOW ME is BBQ Sauce. If them hard wood forest folks git ta lookin at ya Crosswise I'll have a Tx Visa on stand by at the Oky Tejas line.
oldbill
is One Chatty Farker
LOL! It'd get pretty boring around here without Bludawg!:wink:
I agree 100%, I never understood people making this statement. I understand you don't want to overpower the meat, but we all run smokers because we obviously like the flavor profile it provides. There's nothing wrong with a rub that compliments the meat.
I've tried a lot of different rubs mostly from the fine vendors here. It is fun to experiment and have had some excellent results. I used to think a rub is a rub and tried making my own but soon found out that the amounts and combinations make a huge difference for that "POP" effect. I usually put a light coat of K-salt on before applying rub.
rdstoll
is one Smokin' Farker
One thing I wonder is: how much salt is too much salt as it relates to brisket? Being a relative newbie to smoking stuff I'm used to completely covering my ribs/butts/briskets with whatever rub I'm using but like the OP here have been moving towards just a simple salt and pepper "rub" but am uncertain of how much Kosher Salt I can use on a brisket before it's too much. Anyone have a general guideline?
I find a light but steady dusting does well. It's hard to oversalt a brisket but easy to oversalt ribs.
Brew n Que
Knows what a fatty is.
I put enough salt that it looks like a light snow on the brisket. That's the only way I know how to describe it. You can't cake it on like you would a rub, but you still use quite a bit, since brisket is such a large cut.
pjtexas1
somebody shut me the fark up.
I always find it better to pre-mix the course ground pepper and the kosher salt. I go about 2 parts pepper to 1 part salt unless I am adding other ingredients that have salt then I go maybe 3 to 1.
