I was finally at the right place at the right time... I managed to grab a 13 lb certified angus brisket in cryovac from a place up in Portsmouth New Hampshire... (was up there for last weekend ). The boss balked at the 15.8 lb one... and I have to admit this seems big enough. I'm not planning on injecting, and I'm a bit cautious about using BBBR, claimed it was "too peppery" although it seemed to not be so bad. I do have a nice jar of "stubbs beef rub" which the family appears to like (not bad but it's got salt in it already... which I'm not totally thrilled about (fine when lightly applied to burgers and steak, but....) I may just say the heck with it and deal with it later... of course more photos to follow come Saturday.
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I have put one tablespoon white pepper to replace the black pepper for pepper sensitive folks. -
the trick i learned from the PIT about BBBR... don't use the fine's from grinding the black pepper. Sift out the larger cracked pcs only. The fines do tend to amp up the pepper quite a bit.Comment
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JPP - congrats on the brisket score! I grew up in Oklahoma and Texas. Down here, we only use equal measures of salt and pepper on our brisket cooks. I like to let the meat speak for itself and S&P seems to do that best. Just my 2 cents and we all know what that's worth! Here's to a great cook and a wonderful meal.
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CeramicChef Please do not down play your advice above and experience, it's worth every penny. ✌ï¸😇 Soooooo......... JPP THE TIME IN NIGH!!! What the rub??Comment
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FWIW I use Tone's "restaurant grind" pepper which is a course grind, not powdered like regular pepper. Anyway, BBBR with it is awesome IMO. Peppery but not too concentrated peppery...
Remember though when we eat brisket we're usually slicing it relatively thin and there's only a thin strip of seasoned bark on each slice. It's not like a burger or ribs where we're taking a bite with more bark-to-meat surface area, and hence more pepper in the mouth. Most folks will find a liberal dose of rub on brisket to be ok for that reason. Different perhaps for burnt end though.
Many folks prefer Dalmatian rub (S&P only) on briskets, including Aaron Franklin. Who can argue with Aaron Franklin's success? The first one I did was that way, it was awesome. Each once since I've done with BBBR and to me it's the clear winner for my tastes.Comment
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I'm a Dalmatian kind of guy except when I do the Embarrassed Zebra which is equal parts S&P, 1/2 part of Paprika, and 1/4 part Cayenne. Very tasty with just a hint of heat. -
That's what I use but I doubled the amount of pepper called for in BBBR and had no complaints of being peppery, Like Huskee said more meat than bark.
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Like Huskee I buy my pepper for rubs pre-ground and I always go with coarse ground pepper. I've been happy with the results.Comment
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I'll be hunting down some coarse grind this evening. Hopefully the markets around here will hopefully have something like what you have there, @Huskee... I'll also try some white pepper as well... I guess I could always use a paper bag and a hammer on the whole peppercorns I've got (mix of red white and black peppercorns... looks cool in the plexiglass pepper grinder) I can hear the boss already "... what on earth are you doing????Last edited by JPP; June 10, 2016, 07:01 AM.Comment
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Found the cgbp... I've concocted some bbbr... after the brining, but before cooking, do youse guys rub the packer down with oil before putting on the rub? Also how much fat cap should I leave on?? Never did a packer before...Comment
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1/4 1/8 inch on the fat cap. I like to slather brisket with oil before applying the rubComment
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There a comparison on the site that show rubs and such dissolve better in water rather then oil. I think it under the MMD.Comment
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One more thing... to wrap in plastic wrap after brining or not?Comment
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Well.... I guess I'll leave it exposed to the cold air... that's what I do with steak after all...Originally posted by JPP View PostComment
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