Bludawg
somebody shut me the fark up.
Equal parts by weight on the S&P and a 1/3 part by weight on additions is about perfect to my pallet.
Thanks for this advice. I've been keeping tabs on this thread all week. So since changing my rub will be among the adjustments I plan on making for my second brisket, what is typically recommended, with respect to ratios, going by weight as opposed to volume?
Something like 2 parts kosher salt to 1 part course ground black pepper to 1 part granulated garlic? Or cut back on the salt and go 1:1:1?
I'll whip out the kitchen scale and apply the rub lightly, as others have suggested (as opposed to a thick coat like for a butt).
40% - kosher salt
40% - black pepper
10% - garlic powder
10% - onion powder
a splash of paprika for color
thats all i use on my briskets.
my father in law has been in the cooking business all his life, never used any seasonings, after speaking to a friend and owner of a resturant who spoke to franklin, he switched to S&P (my father in law that is) and will always go that route.
i care not for all the fancy expensive rubs, brisket doesnt need much
I don't know. If he's winning awards against more than 100 other cooks by using sale and pepper, why would he feel the need to do much else in his restaurant? Maybe he used to use something different, maybe he still does. But if the people love a simple S&P rub, why would he do anything different?
I am wanting to try the more simplified rub on our next brisket cook...taking place this Friday! I like your ratios that your shared there, thanks!
Angel :angel:
I also have a hunch that some people are really laying the S&P rub on really thick. You do not want to get the Salt and Pepper rub caked on like you do with regular rubs on a pork butt. You want a nice light even coating of it. I have done 50/50 salt pepper with morton's kosher salt and course ground chef's black pepper and it turned out great.
Watch Aaron Franklin's video that he does prepping the brisket and you will see he only lightly coats the brisket with the S&P rub.
Excellent sage adviceAaron Franklin is no different than Johnny Trigg or any of a dozen excellent BBQ guys. THEY DON'T TELL ALL THEY KNOW.
Its better to study their technique, than worry about their BBQ secrets.
50% salt, 25% pepper and garlic powder is great on anything
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.
Dude, it really is a thing. To add acid and a little other flavor. A homemade mustard using red wine vinegar would be superior. IMHO
I cooked almost 1000lbs of brisket with Aaron last year at meatopia... he mixed his rub in a 5 gallon pail right in front of me..
salt & pepper. That was it.. 45 briskets, cooked on a double lang using oak. He did spray the briskets during the cook.
it was a peoples choice event with over 100 chefs cooking their specialties.
Aaron won.
'
:twitch:I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say?¿ The boiling point of water at sea leveled is 212° F stocks, juices ect are 99.9% water.Cook temps over 212°F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.