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Questions on SRF brisket

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    SmokeyPitt said:
    I think there is some question as to whether Franklin actually only uses salt and pepper in his restaurant.  I am sure it would be great with salt and pepper only but I would personally add a little more to it.  Last brisket I used a coffee rub and I really liked it.  It was actually Trader Joes coffee and garlic BBQ rub and I added some celery salt and more ground pepper.  I would do it again. 
    I have many friends that have used the coffee rub, and flat out love it. Thanks. I will try it on some of my test briskets.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    lousubcap said:
    I've had good results with S&P-but of late have been adding some bourbon smoked paprika.  Gives it a subtle kick.  As with all things brisket, you can go with about anything as long as the beef taste doesn't get overwhelmed. YMMV-
    I use smoked pap on just about everything, it is part of my personal rub mix. It is not bourbon smoked. I will try that on some of the test briskets. 
    As always, I certainly appreciate your guidance and direction. Keep it cool, this dude will abide.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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