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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2013, 09:52 AM   #16
bjgamez
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I personally don't like the half S&P rubs. It comes out too salty for my taste. I would do a half cup pepper, 1/4 cup salt, a few tablespoons of cumin & brown sugar.....but thats just me.
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Unread 07-18-2013, 09:56 AM   #17
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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.
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Unread 07-18-2013, 10:16 AM   #18
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Salt, pepper and a little garlic here. Meaty goodness.

The "... I"ll walk ya through it." comment struck me as a little odd. From what I know of Lewis, he's pretty guarded in his technique. Maybe that's changed as he's finding more success.
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Unread 07-18-2013, 10:18 AM   #19
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I like my brisket with S&P and a light sprinkle of cumin and garlic powder.

Simple, beef flavor with a bit of a tingle, but it's really natural and simple. Super good.
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Unread 07-18-2013, 10:29 AM   #20
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Quote:
Originally Posted by BaggerBill View Post
I'm glad you posted that. Last night on BBQ Paradise (Travel Channel?) Both John Mueller and Aaron Franklin were on saying their rub is just equal parts of salt and pepper. The tub they were reaching into for rub looked as if it were only salt & pepper. Based on that, I was thinking of actually trying one that way this weekend but I would hate to waste a brisket.
You will not waste a brisket with just salt and pepper on it. That is how I do my briskets and the flavor is outstanding.
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Unread 07-18-2013, 10:42 AM   #21
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Yeah I go with the old 50/50 rub with a little garlic, (actually a lot of garlic) and maybe some cayenne for more pop, (depending on weather there's kids or elderly eating it). I rub the meat down first with oil, then apply the rub. Spices (which contain their own natural oils) are oil and water soluble and really awaken when combined with the moisture of the meat and the oil slather. I believe Johnny Trigg uses that method on his meat and lets it sit for an hour or so to allow the rub to liquefy just before he puts it on his pit.
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Unread 07-18-2013, 10:43 AM   #22
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Quote:
Originally Posted by BBQchef33 View Post
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.
Any idea what he was spraying on them?
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Unread 07-18-2013, 10:49 AM   #23
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Just want to add that this is a great string for those of us who haven't nailed brisket yet. Thanks all...

-Bastid
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Unread 07-18-2013, 10:51 AM   #24
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Quote:
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Any idea what he was spraying on them?
I don't know if it's true but I read somewhere it's just watered down Worcestershire sauce.
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Unread 07-18-2013, 11:05 AM   #25
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IMO, there is a far smaller chance to waste a brisket by using salt and pepper than by listening to a majority of the advice you find on the internet about cooking brisket.

Just go to youtube and search for texas brisket. You'll see all sorts of really poor cooking going on. Example, 22 hours in dirty smoke... blech. That's not Texas brisket!
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Unread 07-18-2013, 11:10 AM   #26
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Quote:
Originally Posted by Bamabuzzard View Post
Just S&P is very good. But many times when people tell you they just use S&P it's code for "I ain't tellin' you anything". I also disagree about the pit being more important than the pitmaster. That would be like saying it is the golf clubs rather than the person using them.
I believe that's the case here. Bon appetit magazine calls it the best que un the country and you think that (a) it's just s& p and (2) hes gonna tell everyone on national tv what he's really using? I don't buy it.
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Unread 07-18-2013, 11:27 AM   #27
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I have done the gamut, I think that a properly cooked hunk of meat will always shine through. Unless you do something really nuts, like add a cup of Cayenne pepper, going with something like salt and pepper, or something with 10 ingredients, you cook the meat right, it will be the star. If you are saying salt & pepper and using Lawry's, then you are not using just salt and pepper.

I have, for some time, really disliked people that answer with a lie, and one of these guys seems to be telling a fib, heck, maybe they both are. I also dislike the 'if I told you, I would have to kill you' line.

As to the cooker, yeah, it is the cook. But, if I am using a cooker that I know will do what I ask it to do, and do it quickly, then I will be a better cook. Flat out, the best equipment will make a good cook better, but, it won't help a bad cook at all.
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Unread 07-18-2013, 11:44 AM   #28
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The only recipes I will not give out are the recipes to our products we sell. Which I would hope is understandable. But outside of those three products I spill the beans on anything I do or try.

But yeah, one or both of these dudes is fibin'.


Quote:
Originally Posted by landarc View Post
I have done the gamut, I think that a properly cooked hunk of meat will always shine through. Unless you do something really nuts, like add a cup of Cayenne pepper, going with something like salt and pepper, or something with 10 ingredients, you cook the meat right, it will be the star. If you are saying salt & pepper and using Lawry's, then you are not using just salt and pepper.

I have, for some time, really disliked people that answer with a lie, and one of these guys seems to be telling a fib, heck, maybe they both are. I also dislike the 'if I told you, I would have to kill you' line.

As to the cooker, yeah, it is the cook. But, if I am using a cooker that I know will do what I ask it to do, and do it quickly, then I will be a better cook. Flat out, the best equipment will make a good cook better, but, it won't help a bad cook at all.
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Unread 07-18-2013, 11:53 AM   #29
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In general, if I have a recipe someone wants, I give it to them, with the caveat that I measure rarely, and poorly, so it is all estimates. Now, if I had a business, say a rub business, then I would just politely decline, saying I normally share recipes, but, this is my business and I simply can't give that recipe away. But to lie, in a purposeful way, to misdirect someones efforts, that rubs me wrong.

I used to see it in fishing all the time, someone asking about what someone is using, and the more experienced fisherman lying about the fly or bait he is using.
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Unread 07-18-2013, 12:36 PM   #30
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Sounds like John-boy has an axe to grind - not sure I trust anything he says as Aaron's wannabe competitor. Even so, good luck to him and I might try some pickle juice next brisquet.
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