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?
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: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?
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.
LOL! It'd get pretty boring around here without Bludawg!:wink::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.
Why use any seasoning or smoke at all then, if all you want to taste is meat?
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?
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 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.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?