The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-24-2013, 07:35 AM   #1
akoda
On the road to being a farker
 
akoda's Avatar
 
Join Date: 07-22-13
Location: Old Church, Virginia
Downloads: 0
Uploads: 0
Default Salt and Pepper rub on a brisket

I am planning on doing my first salt and pepper only rub on a CAB brisket this weekend. Normally when I rub a brisket I put the rub on pretty heavy. How should that change? I am wondering about a lot of salt in the rub an the impact that will have on the finished product.

Thanks
__________________
river city rib company, Old Church, Va
akoda is offline   Reply With Quote


Unread 09-24-2013, 07:42 AM   #2
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

I still rub fairly heavy when only using S&P. The cookie is where the flavor is at for me.
sliding_billy is offline   Reply With Quote


Unread 09-24-2013, 08:06 AM   #3
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

50/50 by weight of salt and pepper is a great start. I also throw in 1/4 part by weight garlic powder.

I took advice from Aaron Franklin's videos on youtube BBQ W/ Franklin on how to trim/rub/cut a brisket.

I put a nice even coat of the rub on the brisket but can clearly see the meat through the rub. Here are my last several briskets I have done with the rub on them.


__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 09-24-2013, 09:10 AM   #4
akoda
On the road to being a farker
 
akoda's Avatar
 
Join Date: 07-22-13
Location: Old Church, Virginia
Downloads: 0
Uploads: 0
Default

Thanks, for the replies. I will give it a go this weekend and adjust as needed.
__________________
river city rib company, Old Church, Va
akoda is offline   Reply With Quote


Unread 09-24-2013, 09:30 AM   #5
starkag
Found some matches.
 
Join Date: 07-07-13
Location: CS, TX
Downloads: 0
Uploads: 0
Default

I oversalted a brisket big time once because I put a half/half rub on pretty heavy. I don't think you can overdo it on pepper, but it can get too salty to my tastes. Mine look about like the pictures by aawa, never heard any complaints about the bark.
starkag is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:17 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts