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Went to a restaurant and had, allegedly, the best brisket in America (by a restaurant... Franklin BBQ). Supposedly, the rub is a simple black pepper and salt combo. I've heard thats what they use in Lockhart. Anyway, I know there's no sense in being determined to replicate it to the n'th degree, but I want to try a pepper and salt only rub. Has anyone had any success with this? Is it worth it? Any particular kind of salt and/or pepper?
Just a thought, curious as to what you guys had to offer. Thanks!