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Salt & Pepper brisket bs

I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.

As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in which case of course that's the best, DUH!
 
BBQPitt said:
... There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in which case of course that's the best, DUH!
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Or pressure cooking ribs. :biggrin1: One of my buddies, that is a pretty good cook pressures his ribs on occasion, and finishes them for about 40 minutes on a kettle. His family loves them.
 
BBQPitt said:
I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.

As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in wh?ich case of course that's the best, DUH!
Click to expand...
'


:twitch:I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say?¿ The boiling point of water at sea leveled is 212° F stocks, juices ect are 99.9% water.Cook temps over 212°F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
 
More often I use salt, pepper, garlic powder, and maybe some onion powder if I have it on hand. I think a 50/50 mix would be a lot of salt, but I don't measure, I just eyeball it as I sprinkled it on.
Dave
 
I have cooked in a few comps.
Salt and pepper if anything at all is used at our house most of the time.
We both are farm kids who enjoy the taste of plain meat here.
 
Skip the garlic powder and use onion powder, lightly. Kosher salt and heavy black pepper.

Flame suit on regarding the onion powder verses garlic powder. :mmph:

wallace
 
To each their own, but something about this Aaron Franklin character tells me he's not lying.

BTW, this might be a little off topic, but am I the only one who doesn't believe the BBQ joints on Diners, Drive-Ins and Dives when they reveal their top secret/award winning rubs and sauces? I've noticed more than a few times that the rubs they actually end up putting on the meat are a completely different color than what they whipped up.
 
Cabin Fever said:
To each their own, but something about this Aaron Franklin character tells me he's not lying.

BTW, this might be a little off topic, but am I the only one who doesn't believe the BBQ joints on Diners, Drive-Ins and Dives when they reveal their top secret/award winning rubs and sauces? I've noticed more than a few times that the rubs they actually end up putting on the meat are a completely different color than what they whipped up.
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Thing is if you give two people the same cooker, rub recipe, sauce recipe, meat and fuel, park them side by side, with everything being equal, you will still wind up with two similar end results only different. Its those little nuances that each individual imparts to the process that will matter somehow. If I used a recipe for anything I would gladly give it to anyone that ask, however I may toy with you for awhile. :wink:
Dave
 
Cabin Fever said:
To each their own, but something about this Aaron Franklin character tells me he's not lying.

BTW, this might be a little off topic, but am I the only one who doesn't believe the BBQ joints on Diners, Drive-Ins and Dives when they reveal their top secret/award winning rubs and sauces? I've noticed more than a few times that the rubs they actually end up putting on the meat are a completely different color than what they whipped up.
Click to expand...

i copied down the shed spread from the DDD episode. and tried to replicate it. i got a bottle of the real thing over christmas and its pretty much spot on when i tried it with 3 other people. if there was something he left out, i couldn't notice.
 
Bludawg said:
'


:twitch:I smell something I think it is an opinion. Lots of folks on here boil their BBQ... what's this you say?¿ The boiling point of water at sea leveled is 212° F stocks, juices ect are 99.9% water.Cook temps over 212°F when added to a closed foil pouch will boil, if your meat is in the pouch YOUR A BOILER OF BBQ.
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Technically it would be called braising.
 
BBQchef33 said:
nope....

but it was clear brown. could have been apple juice, cider vinegar or what spedly said.. no clue.. was so busy didnt even ask.
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Heh Heh heh... if only you knew. Try betting him he can't squirt it in your mouth at 5 paces. Then you would know.
 
TalonBrew said:
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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I bet KCBS changed him. :shock: He got him bum handed to him. We all need to be humbled from time to time.
 
Hawg Father of Seoul said:
I bet KCBS changed him. :shock: He got him bum handed to him. We all need to be humbled from time to time.
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Actually, I competed against him a few times and he was always a threat. His brisket seemed to always do poorly because he was doing central Texas brisket. John Lewis is a nice guy and I've never heard anyone I know from comps speak poorly of the guy. If you helped develop recipes and techniques with Aaron and he never mentioned you in any articles or ever let you see any of the lime light I can understand being a little bitter and wanting to make a name for yourself and I'm happy that he is. If I could choose between cooking with Aaron or John I would pick John. A friend of mine cooked with him when La Barbecue was first starting and there are plenty of secrets he couldn't and wouldn't share. I'd really be surprised if John is letting the cat entirely out of the bag in that interview just as Aaron and the other respected pitmasters hold on to there secrets.
 
Salt and pepper brisket is a very traditional style in Texas. Several Hill Country BBQ joints do that. Others do minor variations on that. The Salt Lick owner says his rub is equal parts salt, pepper, and cayenne.

I like simple rubs on beef and chicken -- S&P works fine on those meats, IMO. The smoke becomes the star flavor enhancer.

Like others have mentioned, a S&P rub should go on more like seasoning than a rub. You can overdo it.

It is definitely worth trying.

CD
 
I Tried a 50/50 S/P rub once, WHEW... way too much salt for me. I Season a brisket with salt and pepper. Still kinda a lot but I don't like coat them real thick. Probably not 50/50 I season it about like I would a steak only maybe only a little more cause it's a bigger piece of meat, then I cook it and I taste all that beef. I'm no winning competition pitmaster and I don't Q every day of the week like some here, but all I put on my briskets is Salt and Pepper. And I like it that way. I BET, I could doit with no salt and pepper and just wood smoke and it would taste good as long as I cooked the meat correctly . Now I'm not gonna do that (not season a brisket) of course, LOL but it's the meat man... that's what it's about.

Not from Texas. Not too worried about tradition or winning the American royal some day either (never gonna even try).
 
Besst brisket I have made is S/P.......I did use pickle juice my last brisket (in the foil), to experiment (saw bro-in-law use that technique).....came out great......
Will try using it in applying the rrub.......my guess s/p rub will goo great with the pickle juice
 
The reason some of you complain about S&P being to salty is your measuring by Volume not By Weight.:doh:
 
Bludawg said:
The reason some of you complain about S&P being to salty is your measuring by Volume not By Weight.:doh:
Click to expand...

I also have a hunch that some people are really laying the S&P rub on really thick. You do not want to get the Salt and Pepper rub caked on like you do with regular rubs on a pork butt. You want a nice light even coating of it. I have done 50/50 salt pepper with morton's kosher salt and course ground chef's black pepper and it turned out great.

Watch Aaron Franklin's video that he does prepping the brisket and you will see he only lightly coats the brisket with the S&P rub.
 
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