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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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07-20-2013, 02:06 AM | #76 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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How critical is the grind on the pepper? I'd imagine that a finer grind would provide more net surface area actually touching the meat per oz of pepper.
I'm a total rookie with respect to the central TX style. Tried some beef ribs a few weeks ago and used 50/50 Diamond Crystals kosher salt to a fairly coarse fresh ground pepper. I see from the above posts that its likely that a big part of my error was in using volume not weight. Wondering if that alone was the cause of the excessively salty result. |
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07-20-2013, 06:39 AM | #77 | |
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Join Date: 05-06-07
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07-20-2013, 09:20 AM | #78 | |
Is lookin for wood to cook with.
Join Date: 03-05-13
Location: Houston, TX
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Carl |
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07-20-2013, 10:04 AM | #79 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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07-20-2013, 11:43 AM | #80 |
Knows what a fatty is.
Join Date: 04-05-13
Location: Buffalo Grove, IL
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Thanks for this advice. I've been keeping tabs on this thread all week. So since changing my rub will be among the adjustments I plan on making for my second brisket, what is typically recommended, with respect to ratios, going by weight as opposed to volume?
Something like 2 parts kosher salt to 1 part course ground black pepper to 1 part granulated garlic? Or cut back on the salt and go 1:1:1? I'll whip out the kitchen scale and apply the rub lightly, as others have suggested (as opposed to a thick coat like for a butt). |
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07-20-2013, 12:25 PM | #81 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Equal parts by weight on the S&P and a 1/3 part by weight on additions is about perfect to my pallet.
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07-20-2013, 01:18 PM | #82 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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07-22-2013, 02:14 PM | #83 | |
Is lookin for wood to cook with.
Join Date: 07-18-13
Location: Houston, TX
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Angel |
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07-22-2013, 02:19 PM | #84 | |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Meh ... is it flavored salt and special pepper? |
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07-22-2013, 03:31 PM | #85 |
Is lookin for wood to cook with.
Join Date: 10-29-12
Location: New Braunfels, TX
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Salt&Pepper is a Central Texas classic for beef. I also watched the show BBQ Paradise (Travel Channel). I would think garlic powder is also in the rub. S$P and garlic powder rubs do very well in the Austin, San Marcos and New Braunfels areas and even South towards Victoria, TX.
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07-22-2013, 03:49 PM | #86 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I find it is possible to overdo black pepper on brisket, my tenant does that all the time. All you taste is black pepper, acrid burned black pepper. He loves it.
I do: 3 parts kosher salt, I use Redmond RealSalt 2 parts medium grind black pepper (#16 screen is about right) no more than 1 part total of any other ingredients, if any. For me, that is typically granulated garlic and onion in equal parts. I see no reason for paprika or chile powder for color. I will add some for flavor, but, it does burn and can become acrid.
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07-22-2013, 05:11 PM | #87 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Not to throw a wrench in the works, but when you are measuring kosher salts, Diamond Crystal salt weighs in at 4.8oz/cup, Mortons at 8oz./cup, so it's important to know the weights of ingredients, as weight is usually more consistent a measure than volume (if you have a good scale!).
Franklin's YouTube vids are fairly interesting and certainly worth a look if you're just getting started. Not sure he reveals everything, but he doesn't appear to hide much either. I don't always agree with him (pecan too strong for brisket?!?), but then that's what makes this a great country - everyone is entitled to their opinion.
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07-22-2013, 05:42 PM | #88 |
Knows what a fatty is.
Join Date: 06-21-13
Location: Ft Lauderdale, FL
Name/Nickname : Jason
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I used roughly that ratio this weekend and it worked well for me.
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07-25-2013, 09:32 PM | #89 | |
Is lookin for wood to cook with.
Join Date: 04-02-13
Location: Cleveland, OH
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Someone else upthread mentioned Louie Mueller, however. There's a video somewhere out there on the internets in which Wayne Mueller says 90/10 pepper/salt ratio for his rub. Last edited by DJK; 07-25-2013 at 10:55 PM.. |
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07-25-2013, 10:20 PM | #90 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Aaron Franklin is no different than Johnny Trigg or any of a dozen excellent BBQ guys. THEY DON'T TELL ALL THEY KNOW.
Its better to study their technique, than worry about their BBQ secrets. |
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