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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 08-05-2013, 01:04 AM   #121
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.
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Unread 08-05-2013, 02:47 AM   #122
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You guys are so damned lucky to have so many great BBQ places that you get to argue about the rubs they use. Over here the BBQ I've tried that hasn't come out of my own pit has just been disappointment after disappointment. Beef brisket that tasted like it'd been soaked in beef bullion and never seen any smoke, pulled pork that had barely any smoke.. Even worse is the soggy crap that they try to pass off as PP!
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Unread 08-05-2013, 10:06 PM   #123
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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.
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.
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Unread 08-05-2013, 10:09 PM   #124
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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 ?
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Unread 08-05-2013, 10:27 PM   #125
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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 ?
people i serve brisket to regularly (lots of family, coworkers, and friends) all prefer just the salt and pepper. the rub shouldn't have anything to do with how bland your meat is.
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Unread 08-05-2013, 10:27 PM   #126
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I think salt and pepper brisket done well is quite good. I rarely eat anything over and over, but, as a change up, it can be quite good. It is important to use medium grained fresh black pepper and kosher salt. The finer grind black pepper gets too mild.
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Unread 08-05-2013, 10:28 PM   #127
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Originally Posted by DepChief22 View Post
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.
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.
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Unread 08-05-2013, 10:43 PM   #128
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I used fresh ground pepper and kosher salt. It was a 50/50 ratio and I wrapped it just like I always do with my normal rub. It was cooked perfect. Tender moist the whole nine yards. It was not a technique issue.
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Unread 08-05-2013, 10:49 PM   #129
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I used salt lick's rub on brisket once.... If you haven't had it, it's salt & pepper. By far the worst brisket I ever made. It had a salty crust and was really terrible. I would have been better off licking a salt block.
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Unread 08-05-2013, 11:03 PM   #130
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I use kosher salt and course ground pepper.. this one.



Salt lick rub is good, but you can't use too much. All these course seasonings/rubs, you have to go lighter.. light to medium dusting. If it's hard to see the meat underneath, you used too much. But then again, it's your personal tastes.
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Unread 08-05-2013, 11:28 PM   #131
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Like a wise man once said it aint salt & peppa it's Peppa & Salt I don't care what rub your using if you cant see the detail of the meat through it your using to much of it. The only Bland Brisket I ever ate was wrapped in foil early on or cooked on an SP pit.
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Unread 08-05-2013, 11:42 PM   #132
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Salt, Pepper, Garlic Powder, and Onion Powder
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Unread 08-06-2013, 12:07 AM   #133
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Quote:
Originally Posted by DepChief22 View Post
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.
What's your go to in terms of rub/seasoning/wood/etc when it comes to cooking a brisket?
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Unread 08-06-2013, 07:39 AM   #134
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Quote:
Originally Posted by DepChief22 View Post
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 much of the rub did you use on it? I haven't found anything that I have cooked, be in bbq or other cuisine, that is bland if properly seasoned with salt and pepper.
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Unread 08-06-2013, 08:00 AM   #135
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You guys who don't like S&P ought to try Kampot pepper - WELL worth ordering some of this stuff. Every other black pepper pales in comparison, this stuff is pungent and has some serious heat to it in comparison to regular pepper. There's no way your brisket would be bland with a decent coating of that and salt
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