Yuccaneers
05-23-2020, 07:31 AM
Yes, I went down the proverbial rabbit hole looking for something to occupy the corners of my cobwebbed filled mind. So I started reading through old John Lewis articles, who previously assisted Aaron Franklin when he started in his trailer. Lewis has stated that he has never only used S&P for briskets while at Franklins or LaBarbecue. Yet, did state it was Lawry’s seasoning (did not mention specific flavor) just merely Lawry’s, salt, pepper & granulated garlic. Now, there have been many who pick up hints of citrus undertones.
Question? What if the Lawry’s that has been mentioned is actually there “Citrus Herb Seasoning” and not the normal Lawry’s seasoning everyone typically thinks about when the name Lawry’s is mentioned.
Knowing what we know about citrus and citric acid as meat tenderize is it possible the undertones hinting of either lemon, lime or orange or a combination of all three from the Lawry Citrus Herb is the one being used on Franklin’s briskets and what many seem to get a faint yet subtle hint of?
So based on Lewis accounts it would be something like this:
8 parts coarse black pepper
3 parts kosher salt
3 parts Lawrys (Citrus Herb Seasoning)
2 parts granulated garlic
Add to that the slather of mustard cut with pickle juice
The spritz of ACV with Worcestershire cut with water while smoking
And, of course finally the last act to bring the brisket to the demigod level is the final rest.
Could I be on to something or totally off my rocker?
Question? What if the Lawry’s that has been mentioned is actually there “Citrus Herb Seasoning” and not the normal Lawry’s seasoning everyone typically thinks about when the name Lawry’s is mentioned.
Knowing what we know about citrus and citric acid as meat tenderize is it possible the undertones hinting of either lemon, lime or orange or a combination of all three from the Lawry Citrus Herb is the one being used on Franklin’s briskets and what many seem to get a faint yet subtle hint of?
So based on Lewis accounts it would be something like this:
8 parts coarse black pepper
3 parts kosher salt
3 parts Lawrys (Citrus Herb Seasoning)
2 parts granulated garlic
Add to that the slather of mustard cut with pickle juice
The spritz of ACV with Worcestershire cut with water while smoking
And, of course finally the last act to bring the brisket to the demigod level is the final rest.
Could I be on to something or totally off my rocker?