Quote:
Originally Posted by Andrew
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
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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
