MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-02-2014, 10:15 AM   #151
BB-Kuhn
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It won't be a waste. I've done it before. While I agree that they say they don't use anything else is probably bs, a good cut, properly cooked with just Salt and Pepper will always be delicious. Probably not the best ever, but if you're curious, I guarantee you will eat it with plenty of deliciousness.
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Old 01-02-2014, 10:17 AM   #152
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Personally though, I often forgo my more complicated rubs on brisket and just roll with:
Coarse Black Pepper
Kosher Salt
Cumin
Garlic Powder
Chili Powder

Simple enough, with enough flavor to really make it special.
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Old 01-02-2014, 10:21 AM   #153
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My base flavor for brisket is Montreal seasoning. If beef is a good cut and cooked right you shouldn't need a whole lot of seasoning.
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Old 12-16-2016, 06:11 AM   #154
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Quote:
Originally Posted by ICDEDTURKES View Post
He was actually nice enough to come back and answer a guy in the questions..

"Try 8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it's not working for you, come down to la barbecue and i'll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I'll walk you through it"
I hope it's ok to bump this old thread. I stumbled on this post after a google search on John Lewis and La Barbecue. I have never had the discipline to just do 50/50 k salt and pepper consistently. I always have to tinker so I made the above rub. Honestly it smells about the same as 50/50 S&P.

I have never done the pickle juice and mustard slather. Any suggestions on what kind of pickle juice and what brand? It's for 4.5 pound beef plate ribs, not brisket if that makes any difference. I really want to achieve that bark I see some of these Texas guys get that I see on TV.
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Old 12-16-2016, 07:21 AM   #155
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Quote:
Originally Posted by Ron_L View Post
Pickle juice?

Hmmm...
I've used pickle juice a couple times now on beef ribs and brisket and I like it.

I spritzed with it though. I didn't include it in my lather.
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Old 12-16-2016, 11:22 AM   #156
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Quote:
Originally Posted by Danny B View Post
I hope it's ok to bump this old thread. I stumbled on this post after a google search on John Lewis and La Barbecue. I have never had the discipline to just do 50/50 k salt and pepper consistently. I always have to tinker so I made the above rub. Honestly it smells about the same as 50/50 S&P.

I have never done the pickle juice and mustard slather. Any suggestions on what kind of pickle juice and what brand? It's for 4.5 pound beef plate ribs, not brisket if that makes any difference. I really want to achieve that bark I see some of these Texas guys get that I see on TV.
I don't think pickle juice brand matters much. I'm sure he used standard pickle juice from the restaurant. Nothing fancy I'm sure.
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Old 12-16-2016, 11:31 AM   #157
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S&P works fantastic on turkey.
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Old 12-16-2016, 11:43 AM   #158
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Quote:
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I don't think pickle juice brand matters much. I'm sure he used standard pickle juice from the restaurant. Nothing fancy I'm sure.
I use dill pickle juice.
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Old 12-16-2016, 05:43 PM   #159
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Last edited by yakdung; 12-16-2016 at 05:59 PM..
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Old 12-16-2016, 06:19 PM   #160
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Does Franklin (or any other renowned Q joint) only use salt and pepper?

Who knows...who cares?
Its moot really. Everyone is looking for the magic bullet. Like there is some magic bullet rub or sauce. I see it often in comp. Newbies think if they just find that one rub, bam, instant success. Just not the way it works. Seasoning is a personal preference. Not any one will satisfy everyone.

People dont wait 5 hrs in line for the the seasoning.

They wait in line for a brisket thats been cooked to perfection.
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Old 12-16-2016, 06:25 PM   #161
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As a slather, pickle juice will be undetectable in the final product, tastewise that it.
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Old 12-16-2016, 06:26 PM   #162
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And if you read his book you'll notice he is very particular about the packer he gets his briskets from and the cattle they process.
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Old 12-16-2016, 06:57 PM   #163
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Quote:
Originally Posted by Norm View Post
And if you read his book you'll notice he is very particular about the packer he gets his briskets from and the cattle they process.
Yup quality matter with brisket. whole lot more than the rub. Id put the trim job and the cooker above rub too.

He claims the fat is better on them. He also claims they are from a sustainable, responsible farm. Thats important to our modern hipster generation.
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Old 12-16-2016, 07:49 PM   #164
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Interesting that this made the front page, as I went to John Lewis's new place, Lewis BBQ in Charleston, SC. His brisket is AMAZING and the HOT GUTS sausage is out of this world. I drove 2 hours for some of his bbq and then caught the new Rogue One movie after. It was an amazing day to say the least!!!
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Old 12-16-2016, 09:11 PM   #165
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I use 3 parts pepper, 2 salt, 1.5 garlic 1 celery seed .5 cayenne... simple and easy.
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