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Salt & Pepper brisket bs

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Bob Loblaw

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Texas Monthly BBQ has been doing ongoing weekly interviews w successful BBQ chefs in tx. The newest one with John Lewis of LA BBQ, formerly the pitmaster at Franklin BBQ.

There's a very interesting paragraph that he shares

JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.


So essential, the whole mentality that "we just use salt and pepper" is just plain ol bs! I'm thankful someone finally said it. Anyone with good taste buds or a strong culinary background could tell that Franklin wasn't just using s&p.

http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/
 
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.
 
I found this interesting with some of the debate on here lately..

]JL: That’s the most key part of doing barbecue, I think. It’s all about the pit you’re cooking on. Some people say it’s the cook and not the cooker. I think it’s the opposite. Taking into account the product that your starting with, having the right kind of cooker that does what you want it to do makes all the difference.
 
Bob Loblaw said:
Texas Monthly BBQ has been doing ongoing weekly interviews w successful BBQ chefs in tx. The newest one with John Lewis of LA BBQ, formerly the pitmaster at Franklin BBQ.

There's a very interesting paragraph that he shares

JL: I did want to add that I’ve never cooked a brisket in my life whether it be at La Barbecue, at Franklin Barbecue or on the competition circuit with just salt and pepper. I have yet to do that.


So essential, the whole mentality that "we just use salt and pepper" is just plain ol bs! I'm thankful someone finally said it. Anyone with good taste buds or a strong culinary background could tell that Franklin wasn't just using s&p.

http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/
Click to expand...

Seems he threw that out at the end without being asked, kind of like it was a shot. I have heard Franklin say "salt, pepper, and a little garlic powder" many times. All this guy added was mustard and pickle juice. It would be interesting to know how they use it. I assume they are slathering mustard on prior to seasoning. The pickle juice...is it a spritz, a bath, or an injection?
 
Interesting, thanks for posting the article. You know what's funny is (based on Franklin and a bunch of others) I started using just S&P instead of all the various rub concoctions a few years ago and I really like it. My last couple of steak & tri-tip cooks I've experimented with adding some roasted garlic and may try a brisket like that, but for now I'm happy with S&P.
 
I've never heard franklin mention garlic. Always salt and pep. It's been rammed down the throats of anyone who has watched or read an interview with him.

The unsolicited comment does seem like a jab to me.
 
smokeisgood said:
It would be interesting to know how they use it. I assume they are slathering mustard on prior to seasoning. The pickle juice...is it a spritz, a bath, or an injection?
Click to expand...


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"
 
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.
 
BaggerBill said:
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.
Click to expand...
Trust me, you won't ruin it with just S&P. it's is my favorite way to season ANY barbecue.
 
Did one last week with just equal parts salt and pepper. Might cut back on the salt next time but I thought it was mighty fine.
 
BaggerBill said:
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.
Click to expand...

You definitely won't ruin a brisket with S&P. Many Texas pitmasters use S&P as 95% of their rub and add a "secret" ingredient like cayenne or onion powder.
 
Don't believe everything you read there is some animosity involved here. I eat at Franklins a couple time a year and have actually talked with the man on a few occasions I call BS !! BaggerBill you know not of what you speak, Tx Brisket is S&P in all the Meccas in the Hill Country and much of the rest of the sate as well. IMO wasting a Brisket or any cut is piling on so much garbage so the pure essence of the critter gets lost is wasteful. But it is My opinion
 
Bludawg said:
Don't believe everything you read there is some animosity involved here. I eat at Franklins a couple time a year and have actually talked with the man on a few occasions I call BS !! BaggerBill you know not of what you speak, Tx Brisket is S&P in all the Meccas in the Hill Country and much of the rest of the sate as well. IMO wasting a Brisket or any cut is piling on so much garbage so the pure essence of the critter gets lost is wasteful. But it is My opinion
Click to expand...

Yeah I picked up on that in reading. What happened?
 
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.
 
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.
 
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.
 
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.
 
BaggerBill said:
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.
Click to expand...

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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