S&p brisket ?

[levi27123]

When you do your kosher salt and coarse black equal parts by volume you have to be careful about the seasoning level my question is if you do it by weight can you go heavy on seasoning ?

 

[Pocchampion]

I only cook one brisket at a time and see no point to mixing salt and pepper prior to applying. Season with each separately to your taste. My family prefers a heavy coat of black pepper and light coat of salt.

 

[BBQ Freak]

I use 4 parts coarse pepper to 1 part Kosher salt it what I like , I did the 50/50 one time and almost could not eat it .

 

[Sallenthornton]

I apply liberal amount of salt around the brisket, followed by pepper and a light dusting of garlic pepper. Great bark and amazing flavor! : )

 

[long haired hippie]

Why do people try to get so scientific with a brisket?
Get yer smoker to 250
put it on fat side up for 10-12 hours or more to 190 or so.
Don't be on a schedule.

It's really not that difficult, brethren!

 

[Doug Crann]

Personally think that the saltnpepper rub is WAY overrated. Tried it on my last brisket. Bark was closer to tree bark than edible bark. Just tried it today on a chuck roast. Coated it heavy enough that the meats color was not visible...still kinda bland. Keep in mind I had a chronic sinus problem for almost the entire 15 years I was in AZ, so my sense of taste is a bit goofy...

 

[BBQ Freak]

Why do people try to get so scientific with a brisket?
Get yer smoker to 250
put it on fat side up for 10-12 hours or more to 190 or so.
Don't be on a schedule.

It's really not that difficult, brethren!

I cook mine at 225 till it reaches 205 and cook fat side down .:lol:

 

[Bludawg]

:tape:

 

[fnjay]

I cook mine at 225 till it reaches 205 and cook fat side down .:lol:

Hang mine at 275 to 165it then wrap fat side down to probe tender :biggrin1:

Oh, and I like very heavy pepper. Never weighed or measured, but it damn near obscures any view of underlying meat.

 

[COS]

I go 50/50 by weight, but with just slightly more salt.
If your applying until you can't see the color of the meat, I think you might be putting to much on.

 

[Mattb82]

Salt, pepper and garlic is simple and a perfect thing to me on brisket. I use a half cup on each brisket(franklins book) but I go 1/3 of it is pepper and the rest is kosher salt followed by a tablespoon of granulated garlic and a tablespoon of bovine bold

 

[Sean "Puffy" Coals]

I never got into the whole weighing thing, but I have seen a few comments on this site about 50/50 by volume being too salty for some people's tastes.

When most folks do go with a 50/50 mix, I believe they always go by weight. This is because salt if heavier than pepper- going by weight is a far less saltier mix.

So, basically, yes. If you go by weight, you can go heavier, so long as you really, really, really like pepper.

 

[KevinJ]

:tape:

Lol :smile:

 

[Doug Crann]

I officially change my opion. Made a small roast beef tonight. Hit it hard with saltnpepper, 50-50 by weight. When I thought I had enough on....I tripled it. If/when I make another brisket I will be using saltnpepper on it....

 

[long haired hippie]

I cook mine at 225 till it reaches 205 and cook fat side down .:lol:

:drama:

 

[jemezspring]

I use 4 parts coarse pepper to 1 part Kosher salt it what I like , I did the 50/50 one time and almost could not eat it .

I like this.

Even higher ratios of pepper to salt are really good to me. I like it heavy. Maybe not tree back heavy but crusty yes.

 

[RolandJT]

Lol :smile:

This must be some sort of NY resolution for Blu. If so--great job on keeping quiet. :razz: