Quote:
Originally Posted by MilitantSquatter
How light or heavy of a coating would you define what you applied ?
What was your ratio of salt to pepper ?
Was it more coarse grained salt & pepper or more like table grind ?
Did you foil at all ?
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I made a brisket this way just a week ago and it turned out great! Used a medium to heavy coating, ratio was 50/50 Kosher Salt and course ground pepper, I didn't end up foiling it all. Cooked it on a Weber Performer using the snake method and a few hickory chunks along the way. Oh and also made Franklin's BBQ sauce to go with it! Everything was a hit at my b-day party.
