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Brisket and Salt/Pepper?

QDudeQDude Posts: 623
I got a nice 16 pounder for a weekend cook and want to keep the rub simple - salt and pepper.  Any advice on what to use?  Sea salt, pink salt, course pepper,etc...?

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • kosher and course ground pepper. 



  • I ate at a local BBQ place on Wednesday and the bark was inedible due to the salt.  Did they oversalt? Or when you do the salt and pepper method are you not suppoed to eat the bark?
    oversalted. If you cant eat the bark, you are eating a roast



  • TUTTLE871TUTTLE871 Posts: 1,316
    I did salt and pepper on my last one and was outstanding, from now on salt and pepper for me.
    The bark is the best part. That's like candy to me.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • Richard FlRichard Fl Posts: 7,907
    edited May 2013

    Some like to inject them with beef boullion before cooking,helps keep them moist.

     

    Here is how I do them.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1

  • GriffinGriffin Posts: 7,075

    50/50 kosher salt and fresh pepper by weight, not volume. You don't want to totally cover it like with a rub, but lightly. There really isn't much surface ratio to meat ratio in a brisket. You can look for Aaron Franklin's Youtube video. Here's what mine looked like and it was the best one I've done so far.image

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    This is one I did last week, tried copy the salt and pepper from @Griffin's picture. And yes it was awesome!
    image.jpg 2.6M
    LBGE
    Go Dawgs! - Marietta, GA
  • SpringramSpringram Posts: 426
    Aaron uses a 16 mesh pepper and kosher salt (50-50. The pepper is difficult to find. I get mine shipped form the Spice Store. Not cheap but goes for a long time. You do not want to use regular ground pepper since it will over do it on pepper flavor. The company where Aaron Franklins gets his pepper is located in Austin but will not ship unless at least $150 order. If you live in the Austin area, they will sell you a one lb. bag if you go to them.  Cannot remember the name but just google spices in Austin.

    Springram
    Spring, Texas
    LBGE and Mini
  • hapsterhapster Posts: 7,209
    I use kosher salt, course ground pepper, and onion powder

    Turned out great
  • lewisj82lewisj82 Posts: 76
    Yup. Kosher salt and fresh cracked pepper. 

    My wife gets mad that while I trim, I usually eat up most of the burnt ends. Cooks privilege...

    BGE XL- Tomball, TX
  • GQuizGQuiz Posts: 685
    kosher and course ground pepper. 



    kosher and course ground pepper. 



    I am a disciple of the CenTex method. One to one ratio. Low and slow. Marvelous results.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuizGQuiz Posts: 685
    How the heck did it double the quote? I guess that means CenTex's words carry some weight. @Griffin is right, watch the Franklin video. Then it boils down to what wood persuasion. I used Hickory chunks last time. SWMBO is allergic to oak.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuiz said:
    kosher and course ground pepper. 



    kosher and course ground pepper. 



    I am a disciple of the CenTex method. One to one ratio. Low and slow. Marvelous results.
    That's not what I do but I'll take it. I use Bad Byron's. It's better than S&P for me. I've done both and it's not even close in my book. 

    But the question was "what kind of salt and pepper". So I answered it.


    Now I have 2 methods! Take that @travistrick :))






  • GQuizGQuiz Posts: 685
    I can't imagine how that will come out if CT says it's not close. Time to order som Bad Byron's.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuiz said:
    I can't imagine how that will come out if CT says it's not close. Time to order som Bad Byron's.
    They are great with S&P. I eat it all the time down here at all the good spots. I just can't get them as good as when I use BB.



  • GQuizGQuiz Posts: 685
    SWMBO said she's had it with all the spices and rubs I've bought. But I'm going to have to test it and get Bad Byron's. I've also used Rudy's Rub to great success. When you played Santa Brisket for @CPARKTX, what did you use?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuizGQuiz Posts: 685
    That was a grand gesture by the way. YouDaMan CT.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuiz said:
    SWMBO said she's had it with all the spices and rubs I've bought. But I'm going to have to test it and get Bad Byron's. I've also used Rudy's Rub to great success. When you played Santa Brisket for @CPARKTX, what did you use?
    Bad Byrons. it's all I use on brisket anymore. You can just assume I use it until I post that i don't anymore. Great thing about it is it's super cheap compared to all the boutique-y rubs (who shall remain nameless because I love them too and I just bought a quart of 3 different ones so don't feel bad)



  • GQuizGQuiz Posts: 685
    You're talking the Butt Rub, correct?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • GQuizGQuiz Posts: 685
    You're talking the Butt Rub, correct?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • yep. I didn't know they made anything else but I'm talking Bad Byron's Butt Rub



  • GQuizGQuiz Posts: 685
    Cool. Amazon says it will be on my front porch Monday.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • Springram said:
    Aaron uses a 16 mesh pepper and kosher salt (50-50. The pepper is difficult to find. I get mine shipped form the Spice Store. Not cheap but goes for a long time. You do not want to use regular ground pepper since it will over do it on pepper flavor. The company where Aaron Franklins gets his pepper is located in Austin but will not ship unless at least $150 order. If you live in the Austin area, they will sell you a one lb. bag if you go to them.  Cannot remember the name but just google spices in Austin.

    Springram
    Spring, Texas

    Is it this one?

    http://www.savoryspiceshop.com/spices/pepptelxc.html


  • QDudeQDude Posts: 623
    I decided that I would get out of my comfort zone with this brisket and went to the local egg dealer who had some Bad Byron rub.  I am going to put the rub on tonight and start the brisket early tomorrow morning.  I'm sure it will be great.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • TEggSunTEggSun Posts: 214
    Definitely kosher salt and freshly cracked black pepper.  Franklin style.  I have never over-salted with kosher salt, but certainly have with sea salt.
    Transplanted from Austin, Texas to Medina, Ohio

  • SpringramSpringram Posts: 426
    Springram said:
    Aaron uses a 16 mesh pepper and kosher salt (50-50. The pepper is difficult to find. I get mine shipped form the Spice Store. Not cheap but goes for a long time. You do not want to use regular ground pepper since it will over do it on pepper flavor. The company where Aaron Franklins gets his pepper is located in Austin but will not ship unless at least $150 order. If you live in the Austin area, they will sell you a one lb. bag if you go to them.  Cannot remember the name but just google spices in Austin.

    Springram
    Spring, Texas

    Is it this one?

    http://www.savoryspiceshop.com/spices/pepptelxc.html

    That looks close enough for government work to me. I would go for it.

    Springram
    Spring, Texas
    LBGE and Mini
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