QansasjayhawQ
is Blowin Smoke!
- Joined
- Jun 21, 2006
I've read a few of the threads with regard to using only salt and pepper on brisket which seems to be a kind of Texas style.
It took me about 21 briskets before I was happy with my brisket flavors, but NONE of them have ever used only salt and pepper. Right now I use rubs and other seasonings plus injection.
Could any of you with salt and pepper brisket experience lend some advice on the best way to go about cooking a salt and pepper only brisket?
What kinds of wood? Do you ever wrap? Cook directly over the coals? Indirect? Best temperatures? etc. etc. etc.
Thank you very much!
It took me about 21 briskets before I was happy with my brisket flavors, but NONE of them have ever used only salt and pepper. Right now I use rubs and other seasonings plus injection.
Could any of you with salt and pepper brisket experience lend some advice on the best way to go about cooking a salt and pepper only brisket?
What kinds of wood? Do you ever wrap? Cook directly over the coals? Indirect? Best temperatures? etc. etc. etc.
Thank you very much!