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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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08-05-2013, 01:04 AM | #121 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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08-05-2013, 02:47 AM | #122 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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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!
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08-05-2013, 10:06 PM | #123 | |
Knows what a fatty is.
Join Date: 04-28-13
Location: Keswick Va.
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Quote:
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Buckshot's BBQ Keswick Va. 300 gal propane tank reverse flow smoker. www.facebook.com/BuckshotsBBQ |
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08-05-2013, 10:09 PM | #124 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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 ?
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-05-2013, 10:27 PM | #125 |
Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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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.
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08-05-2013, 10:27 PM | #126 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-05-2013, 10:28 PM | #127 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-05-2013, 10:43 PM | #128 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Keswick Va.
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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.
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Buckshot's BBQ Keswick Va. 300 gal propane tank reverse flow smoker. www.facebook.com/BuckshotsBBQ |
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08-05-2013, 10:49 PM | #129 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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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.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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08-05-2013, 11:03 PM | #130 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I use kosher salt and course ground pepper.. this one.
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. |
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08-05-2013, 11:28 PM | #131 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-05-2013, 11:42 PM | #132 |
Found some matches.
Join Date: 06-01-10
Location: Long Island, NY
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Salt, Pepper, Garlic Powder, and Onion Powder
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08-06-2013, 12:07 AM | #133 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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What's your go to in terms of rub/seasoning/wood/etc when it comes to cooking a brisket?
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08-06-2013, 07:39 AM | #134 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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08-06-2013, 08:00 AM | #135 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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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
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