I heard a pitmaster say they only use salt and pepper on their brisket

I was watching a video from a Texas cook-off last month, and this guy from Lockhart said his whole process is just salt and pepper, no other rubs. He said after 16 hours on the smoker, the bark and smoke flavor are all you need. I mean, I've always added garlic powder and paprika to mine, so it made me stop and think. Maybe I'm overcomplicating things trying to get that perfect mix. Has anyone else tried just the salt and pepper method and had it turn out better?

2 comments

2 Comments

gavin_mason313d ago

Disagree hard on that one. Tried the salt and pepper only thing last summer and the bark was good, but the flavor was just flat. My family missed the depth from a little garlic and onion powder. Maybe it works for that guy's setup, but adding a few more spices doesn't overcomplicate it, it just makes it better.

sage5283d ago

Totally, I saw a whole article about how the meat quality changes everything.