Seasoning the brisket

[Ghawtho]

Seem to always learn something about seasoning the brisket. Took the HEB brisket out to thaw and placed on the wire rack. The
wire rack put deep square marks into the beef that helps the seasoning adhere to the meat.
The neat things we learn unknowingly after the fact.

[Spinaker]

Yep, if I have time, I use this technique too.

[Huskee]

Well not to rain on this parade but I've never thought "man if only I had marks on this thing so it tasted better!" Lol. It'll be good, seasoned, and barky either way, marks or no marks.

[ecowper]

The big deal, in my experience, is to make the surface of the meat rougher. That helps smoke adhere. It's why we like coarse ground pepper for the seasoning, for example. ANd, of course, those nifty indented squares help with that, too :-)

[texastweeter]

Also, courser seasonings don't "block the smoke" or "clog pores" as much. I did an experiment probably 6 or 7 years ago at one of my big events I cater, using the same spice rub, one with chunky stuff (whole mustard seeds, whole celery seeds, course pepper, course demura sugar, dehydrated minced onion, dehydrated minced garlic, Chipotle flakes, ancho flakes, course ground coffee, and course ground coco nibs) but mixed to the same ratio by weight. I used the course on one brisket, and my old

[texastweeter]

recipe for the other 19. I then had about 15 people including myself try them side by side. The course ground rubbed brisket had a stronger smoke profile, still had great bark, and even had a better ring. From that day forward, my recipe for my rub has been for course ground spices.

[Ghawtho]

My next brisket will be nothing but A LITTLE salt and black pepper. I feel like am still in the experimenting phase.

[ecowper]

I normally only do salt, pepper, granulated garlic

[JLR]

I’m generally S&P only on brisket. I have a variety of rubs, but generally dry brine a brisket overnight. When the smoker is heating up, I mill some peppercorns (coarse) and put it on the brisket. Store bought rubs are generally expensive and you are buying mostly salt.

[smokin fool]

I'm coarse pepper and coarse salt with a tablespoon of garlic powder, onion powder and paprika in the mix.
It's a take off on Sucklebusters Texas 1836.
I may dry brine for 4-6 hours.
Just before it goes on the grate it'll get a dusting of my relatively salf free dry rub.

[HawkerXP]

You never know. That cow could of been wearing fishnet stockings!

[ecowper]

Not that there’s anything wrong with that

[Ghawtho]

😆🤣

[smokin fool]

....any lip stick....
I wouldn't be adverse to lip stick, even a feather boa....

[Ghawtho]

ecowper
When applying black pepper how heavy do you apply? Slightly coated, medium or heavy?
I’m thinking about 1/4 teaspoon per 1” x 1” square? Possibly heavier.

[ecowper]

I normally use equal parts kosher salt, coarse black pepper, and granulated garlic ..... for a 14-15 lb brisket, I use 5 tsp each, give or take

[ecowper]

Ghawtho you may find some good nuggets in here. This is how I do brisket. It's shamelessly stolen from Meathead and Aaron Franklin.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/546242-eric%E2%80%99s-brisket-method