Damn True
Full Fledged Farker
I may have occasion to take you up on this.
Salt & Pepper brisket bs
- Thread starter Bob Loblaw
- Start date
I may have occasion to take you up on this.
YetiDave
is one Smokin' Farker
You guys are so damned lucky to have so many great BBQ places that you get to argue about the rubs they use. Over here the BBQ I've tried that hasn't come out of my own pit has just been disappointment after disappointment. Beef brisket that tasted like it'd been soaked in beef bullion and never seen any smoke, pulled pork that had barely any smoke.. Even worse is the soggy crap that they try to pass off as PP! :wacko:
DepChief22
Knows what a fatty is.
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
MilitantSquatter
Moderator
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 ?
hnd
Full Fledged Farker
people i serve brisket to regularly (lots of family, coworkers, and friends) all prefer just the salt and pepper. the rub shouldn't have anything to do with how bland your meat is.
landarc
somebody shut me the fark up.
I think salt and pepper brisket done well is quite good. I rarely eat anything over and over, but, as a change up, it can be quite good. It is important to use medium grained fresh black pepper and kosher salt. The finer grind black pepper gets too mild.
Bludawg
somebody shut me the fark up.
All I use is Salt & pepper on mine only complaint I get is when I run out. If you go with 3 parts by volume med grind Black peppa and 1 part Kosher salt By volume it will be in balance by weight or a true 50/50 mix. There is probably 10,000 lb sold every day in Tx that is S&P only cooked on Pecan & Post oak. It could well be your technique that is the culprit to the failure.
DepChief22
Knows what a fatty is.
I used fresh ground pepper and kosher salt. It was a 50/50 ratio and I wrapped it just like I always do with my normal rub. It was cooked perfect. Tender moist the whole nine yards. It was not a technique issue.
DriverWild
is one Smokin' Farker
I used salt lick's rub on brisket once.... If you haven't had it, it's salt & pepper. By far the worst brisket I ever made. It had a salty crust and was really terrible. I would have been better off licking a salt block.
JS-TX
is One Chatty Farker
I use kosher salt and course ground pepper.. this one. [ame="http://www.amazon.com/Kirkland-Signature-Coarse-Ground-Malabar/dp/B001AYEAR4/ref=sr_1_1?ie=UTF8&qid=1375761633&sr=8-1&keywords=kirkland+course+pepper"]Kirkland Signature Coarse Ground Malabar Black Pepper, 12.7oz Shaker: Amazon.com: Grocery & Gourmet Food[/ame]
Salt lick rub is good, but you can't use too much. All these course seasonings/rubs, you have to go lighter.. light to medium dusting. If it's hard to see the meat underneath, you used too much. But then again, it's your personal tastes.
Salt lick rub is good, but you can't use too much. All these course seasonings/rubs, you have to go lighter.. light to medium dusting. If it's hard to see the meat underneath, you used too much. But then again, it's your personal tastes.
Bludawg
somebody shut me the fark up.
Like a wise man once said it aint salt & peppa it's Peppa & Salt I don't care what rub your using if you cant see the detail of the meat through it your using to much of it. The only Bland Brisket I ever ate was wrapped in foil early on or cooked on an SP pit.
psny75
Found some matches.
Salt, Pepper, Garlic Powder, and Onion Powder
BobBrisket
Moderator
What's your go to in terms of rub/seasoning/wood/etc when it comes to cooking a brisket?
aawa
Babbling Farker
How much of the rub did you use on it? I haven't found anything that I have cooked, be in bbq or other cuisine, that is bland if properly seasoned with salt and pepper.
YetiDave
is one Smokin' Farker
You guys who don't like S&P ought to try Kampot pepper - WELL worth ordering some of this stuff. Every other black pepper pales in comparison, this stuff is pungent and has some serious heat to it in comparison to regular pepper. There's no way your brisket would be bland with a decent coating of that and salt :wink:
kmenard
Got Wood.
I plan to next time I am down there from MA...Always love Kreuz and Coopers and always looking to try a new place on my artery clogging adventures
A
Angel Que
Guest
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. :redface:
42BBQ
is Blowin Smoke!
Kinda tired of people dumping on Mr. Franklin. But, he's on top, has been for a while, and some people won't rest until he's knocked down a peg. This I know for sure: prior to reading the Texas Monthly article naming Franklin's the best I was using a 4 part rub that included Montreal Steak seasoning and I made good brisket. But since I've switched to a LIGHT rub of just Kosher salt and large grain pepper, my brisket is phenomenal. Smoke, heat, salt, pepper. Done.
daninnewjersey
Babbling Farker
42BBQ
is Blowin Smoke!
I should have read all the way through first, based on John's great initial post I may have jumped to the conclusion that Franklin was being "dumped on." My apologies to John for doing so.
