Damn True
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Another thing too, any of y'all wanna come down and cook for a day, come on, free labor is awesome!!!
I may have occasion to take you up on this.
Another thing too, any of y'all wanna come down and cook for a day, come on, free labor is awesome!!!
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.
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
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 ?
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.Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
Don't waste the brisket. I tried one this past weekend and it just had salt and pepper on it. It was so bland I didn't want to eat it.
Maybe y'all should just come on down, try the meat!
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 ?
Kinda tired of people dumping on Mr. Franklin. But, he's on top, has been for a while, and some people won't rest until he's knocked down a peg. This I know for sure: prior to reading the Texas Monthly article naming Franklin's the best I was using a 4 part rub that included Montreal Steak seasoning and I made good brisket. But since I've switched to a LIGHT rub of just Kosher salt and large grain pepper, my brisket is phenomenal. Smoke, heat, salt, pepper. Done.