salt & pepper brisket "sorry no pron"

Sounds good even though it didn't happen. Better luck next time.:twisted:

I don't think I was the one that recommended it to you, but that's my favorite thing to use on beef too.. Kosher salt and cracked black pepper.
I like it on all of my beef. ribs, chucks, briskets, etc..

Glad to hear it turned out well for you!

Wait a minute. Caught ya. Are you saying if the second brisket cooked faster you'd have more time for pron. Makes no sense to me.

I know many have suggested it but the turning point on a lot of this was some guys article on Salt Pepper and Ratios of other things in your rub. By turning point I mean that while others politely suggested, the guy that wrote

Brisket - Night Train in a Dark Closet - for the Funky Only
Brisket and your Rub (For the Funky Only)

shouted loudly and obnoxiously enough that people tried it with great results. Hats off to that stranger whoever he was.

The reason this worked well was because the salt was a carrier of flavor (at the right temp and without injection which blocks it) of the flavors of the outer stuff going on on the outside of you meat. By adding a LITTLE of your favorite spice as well, instead of a melange of all sorts of flavors that tend to reduce the ratio of salt, you got the flavor to penetrate along with what the smoke did to the flavor profile also, which would not happen with an injection as efficiently.

Nothing wrong with injections....they just fail in this way.

But, no need to reject those rubs that have more than 8 ingredients in them... just top it with another layer of large grained salts to force that flavor in.

Oh, and as I wrote in here before, there is one exception to the "Injection doesn't allow bark flavors to penetrate" rule.

I searched but it wasn't me either I think,since I saw Barbefunkoramaque Dirty Dalmatian recipe I used it but added a bit garlic powder and onion powder.
Worked out for me as well!
Too bad about the pron....