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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-18-2013, 08:40 AM   #1
Bob Loblaw
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Default Salt & Pepper brisket bs

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 Iíve 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-...f-la-barbecue/
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Unread 07-18-2013, 08:48 AM   #2
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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.
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Unread 07-18-2013, 08:56 AM   #3
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I found this interesting with some of the debate on here lately..

]JL: Thatís the most key part of doing barbecue, I think. Itís all about the pit youíre cooking on. Some people say itís the cook and not the cooker. I think itís 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.
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Unread 07-18-2013, 08:58 AM   #4
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Quote:
Originally Posted by Bob Loblaw View Post
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 Iíve 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-...f-la-barbecue/
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?
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Unread 07-18-2013, 09:00 AM   #5
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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.
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Unread 07-18-2013, 09:02 AM   #6
Bob Loblaw
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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.
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Unread 07-18-2013, 09:09 AM   #7
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Quote:
Originally Posted by smokeisgood View Post
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?

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"
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Unread 07-18-2013, 09:12 AM   #8
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I have used just S&P and I actually perfer it now.

a lot of guys here, its all they use too
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Unread 07-18-2013, 09:21 AM   #9
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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.
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Unread 07-18-2013, 09:25 AM   #10
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Pickle juice?

Hmmm...
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Unread 07-18-2013, 09:26 AM   #11
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Quote:
Originally Posted by BaggerBill View Post
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.
Trust me, you won't ruin it with just S&P. it's is my favorite way to season ANY barbecue.
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Unread 07-18-2013, 09:31 AM   #12
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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.
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Unread 07-18-2013, 09:31 AM   #13
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Quote:
Originally Posted by BaggerBill View Post
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.
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.
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Unread 07-18-2013, 09:44 AM   #14
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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
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Unread 07-18-2013, 09:45 AM   #15
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Quote:
Originally Posted by Bludawg View Post
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
Yeah I picked up on that in reading. What happened?
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