Originally posted by Bo Diddley
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The Official Brisket Thread
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Originally posted by Jeff Lebowski View PostThe best rub for a brisket is a simple 50/50 mix of kosher salt and coarse ground black pepper. Maybe some dried garlic. See recommendations by Aaron Franklin and all the other world-class brisket experts. I don't recall ever seeing sugar in a commercial brisket rub. That Montreal Steak seasoning that was mentioned does not have sugar. Beef tastes best with savory spices.
Pork, of course, is an entirely different story.
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Originally posted by Bo Diddley View PostThis is what I do almost exclusively. But I'll continue to experiment with the promise of trigger warnings should that include beef and sugars."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostThe best rub for a brisket is a simple 50/50 mix of kosher salt and coarse ground black pepper.
Originally posted by Bo Diddley View PostYes, all good fun. But now I want to see how I can test the limits of sweet briskets. In truth, the sweetness was very subtle on the one I cooked yesterday.
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Originally posted by mtnbiker View PostI've tried that, and, call me heathen, don't like it as much. We still prefer the flavor we get with Spade L Ranch beef rub."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostGreat video here from the brisket master, Aaron Franklin. Nice discussion of trimming and application of rub. After watching this I abandoned the commercial brisket rubs and started using the salt/pepper approach and never looked back. The majority of your flavor comes from the beef and smoke.
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Originally posted by old_gregg View Postjust pulled after holding in the oven at 160* ish for 17 hours (after pulling from the smoker at 195*). results look promising!Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postsweet baby jesus that was good. we fed 10 adults and had a bunch left over. probably a little overcooked for a competition, but damn it was moist and delicious. anything other than the s&p would have gotten in the way of the flavor, imo.
Take some pics next time."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by mtnbiker View PostYou can't convert me. I've watched the Franklin videos and follow a lot of what he says, but we still like the commercial rub better."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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