Aaron Franklin's actual secret brisket spices have finally leaked

Ozzie_Isaac

GrateEggspectations

The revelation that will rock the BBQ world. 

fishlessman

there was alot of work that went into that rub

lousubcap

But is it 16 mesh ground pepper??

fishlessman

hand ground pepper in a reverse style twist mill....makes a huge difference

lkapigian

Its missing MSG

JohnInCarolina

What he doesn't tell you is that each grain of salt is first massaged by hand.

Ozzie_Isaac

lousubcap said:

But is it 16 mesh ground pepper??

That got me thinking.  What type of pepper too?  With over 600 varieties of black pepper plus he may even blend different types, then mesh size.  Oh boy, maybe the secret isn't out!?

@Ikapigian msg must be listed.  Are you saying his bottled blend might be different than his house blend!?

@fishlessman an even deeper conundrum.  How to crack/crush/break it open.  Maybe even toast it!?

JohnInCarolina

I think the pepper is also washed in pickle juice.  

lkapigian

JohnInCarolina said:

I think the pepper is also washed in pickle juice.  

LoL

@Ozzie_Isaac I doubt that is his house blend but no idea as I have never had it , but I am firmly in the MSG Camp preferably Ajinomoto 

Ozzie_Isaac

lkapigian said:

JohnInCarolina said:

I think the pepper is also washed in pickle juice.  

LoL

@Ozzie_Isaac I doubt that is his house blend but no idea as I have never had it , but I am firmly in the MSG Camp preferably Ajinomoto 

That is what I use too.  I was happily using it.  Then the anti-msg'rs found out and pitched a fit.

Less sodium + more flavor?  All the science says it is safe, and yet due to "Chinese headaches" it has a bad rap.

lkapigian

Ozzie_Isaac said:

lkapigian said:

JohnInCarolina said:

I think the pepper is also washed in pickle juice.  

LoL

@Ozzie_Isaac I doubt that is his house blend but no idea as I have never had it , but I am firmly in the MSG Camp preferably Ajinomoto 

That is what I use too.  I was happily using it.  Then the anti-msg'rs found out and pitched a fit.

Less sodium + more flavor?  All the science says it is safe, and yet due to "Chinese headaches" it has a bad rap.

It’s technically naturally fermented with some science thrown in 

NDG

pretty funny . . I want to try a bottle of his spicy BBQ sauce

fishlessman

Ozzie_Isaac said:

lkapigian said:

JohnInCarolina said:

I think the pepper is also washed in pickle juice.  

LoL

@Ozzie_Isaac I doubt that is his house blend but no idea as I have never had it , but I am firmly in the MSG Camp preferably Ajinomoto 

That is what I use too.  I was happily using it.  Then the anti-msg'rs found out and pitched a fit.

Less sodium + more flavor?  All the science says it is safe, and yet due to "Chinese headaches" it has a bad rap.

more repeat customers with the chinese fentanyl than msg.....

TechsasJim

Maybe his version is guaranteed to not clump...

Foghorn

I would have thought it would be at least 51% pepper such that pepper would be listed first.

Ozzie_Isaac

Foghorn said:

I would have thought it would be at least 51% pepper such that pepper would be listed first.

Rules were meant to be broken.  Nobody, and I mean nobody says "Pepa & Salt"

Botch

Foghorn said:

I would have thought it would be at least 51% pepper such that pepper would be listed first.

Got my curiousity up, Are ingredients listed in order of weight, or volume?  (I’m guessing weight, but not sure).  

lkapigian

Botch said:

Foghorn said:

I would have thought it would be at least 51% pepper such that pepper would be listed first.

Got my curiousity up, Are ingredients listed in order of weight, or volume?  (I’m guessing weight, but not sure).  

Weight On product labels 

JohnInCarolina

lkapigian said:

Botch said:

Foghorn said:

I would have thought it would be at least 51% pepper such that pepper would be listed first.

Got my curiousity up, Are ingredients listed in order of weight, or volume?  (I’m guessing weight, but not sure).  

Weight On product labels 

I bet they weighed them before they were brined in pickle juice.

HeavyG

Hope the same fate doesn't befall upon Franklin...

rekameohs

GrateEggspectations said:

The revelation that will rock the BBQ world. 

I get the humor from all of the posts, but I am a big fan of just S&P vs using some of the expensive/complicated rubs.  I would love to see a true double-blind tasting contest of S&P vs other rubs.

Ozzie_Isaac

rekameohs said:

GrateEggspectations said:

The revelation that will rock the BBQ world. 

I get the humor from all of the posts, but I am a big fan of just S&P vs using some of the expensive/complicated rubs.  I would love to see a true double-blind tasting contest of S&P vs other rubs.

That is the inside joke.  People spend a lot of time trying to improve on salt & pepper.  People also always try and figure out Mr. Franklin's special rub.  Around here salt&pepper is respected.

lkapigian

Ozzie_Isaac said:

rekameohs said:

GrateEggspectations said:

The revelation that will rock the BBQ world. 

I get the humor from all of the posts, but I am a big fan of just S&P vs using some of the expensive/complicated rubs.  I would love to see a true double-blind tasting contest of S&P vs other rubs.

That is the inside joke.  People spend a lot of time trying to improve on salt & pepper.  People also always try and figure out Mr. Franklin's special rub.  Around here salt&pepper is respected.

Yes Sir, only reason for fancy overly sweet/spicy blends is for the "One Bite" Competition world, something you cant make a meal out of 

fishlessman

theres always a secret with franklin,  he probably learned to pack his brisket in a pound of sugar over night before adding his salt and pepper rub. early egghead technique when the forum was just starting out   give it a try with a nonfatcapped flat or when your weightwatcher angy sil shows up

Ozzie_Isaac

fishlessman said:

theres always a secret with franklin,  he probably learned to pack his brisket in a pound of sugar over night before adding his salt and pepper rub. early egghead technique when the forum was just starting out   give it a try with a nonfatcapped flat or when your weightwatcher angy sil shows up

Okay wow!  I completely missed this sugar packer train.  Does anyone still do this?

JohnInCarolina

fishlessman said:

theres always a secret with franklin,  he probably learned to pack his brisket in a pound of sugar over night before adding his salt and pepper rub. early egghead technique when the forum was just starting out   give it a try with a nonfatcapped flat or when your weightwatcher angy sil shows up

I think I need to hear more about this angry weightwatcher sister in law of yours...

fishlessman

Ozzie_Isaac said:

fishlessman said:

theres always a secret with franklin,  he probably learned to pack his brisket in a pound of sugar over night before adding his salt and pepper rub. early egghead technique when the forum was just starting out   give it a try with a nonfatcapped flat or when your weightwatcher angy sil shows up

Okay wow!  I completely missed this sugar packer train.  Does anyone still do this?

if i were still buying cheap over trimmed flats from a supermarket i would still do this. the whole box of white sugar for about 5 hours. brush then wipe off the sugar with a damp towell, then hit it with rub for a low and slow. seems to be more tender, and gives a good smoke ring. brisket in the super market here are always no fat, always a flat. scratch that, olddave here had a method where its done direct with a half bag of smoking chunks that i like better. its newengland anyways, no one knows what its supposed to be

YukonRon

He stole it from the Beatles. 

QDude

JohnInCarolina said:

I think the pepper is also washed in pickle juice.  

Dry aged pickle juice!