Best pepper for brisket rub?

[Le Grill]

I've only cooked a handful of briskets and I've always used BBBR. The first time I used black pepper that was too fine, The generic pre-ground stuff, and the rub was waaay too peppery for my taste. After that I started grinding my own pepper using a grinder set to coarse. The results were better.

Now I'm looking to up my game. I've eatten some of the best Texas brisket from Franklin and La BBQ and they both have this amazing flavorful, crunchy, slightly sweet bark on their brisket. I was recently talking to a pitmaster who shared some tips and one of them was the type of pepper. He mentioned "Tellicherry" and one other kind I can't remember. I'm grinding my own but using generic black pepercorns.

Does anyone have any suggestions on the best kind of pepper for brisket?
Do you grind your own or buy pre-ground coarse pepper with a specific mesh size?

[Potkettleblack]

Grind my own, medium grind. I do it in a coffee grinder, which produces a mix of textures, some really fine, some cracked a couple. I did my batch, which I love, with enough pulses to break every corn at least twice.

I believe I've seen it recommended here or elsewhere to run the ground product through a mesh sieve, to take out the very fine.

[CurlingDog]

Serious eats did a review that might come in handy... I've always used basic black peppercorns. Will need to shop for the Tellicherry based on this review.

http://www.seriouseats.com/2012/07/taste-test-black-pepper-what-are-differences-in-varieties.html

[Potkettleblack]

The Vietnamese might be perfect for BBBR if you're not into the spiciness. Fruity aroma to be complex, smoky flavor to work with the cook.

The comments on that story have a wealth of additional information. Thanks.

[DeusDingo]

i grind my own but i have only ever used black. i might try using some kind of mix

[GadjetGriller]

Che thanks Guys now I want to try a Lampong &Tellicherry combo on my next Brisket cook! But where to buy said Pepper corns?? Who's really gonna send me those two types and whose gonna send me regular pepper corns saying they are the real thing?? (I know if it costs a lot it is most likely the real stuff why am so cheap?? )

[billg71]

GadjetGriller , you can buy Tellicherry peppercorns at BJ's, Olde Thompson brand. Or Amazon, they have everything.

[Jerod Broussard]

For me it is not so much a certain black pepper but a certain black Barrel called The Pit Barrel Cooker.

[fuzzydaddy]

I buy most of my spices from Penzeys. I use their coarse grind tellicherry.

Here's an article that mentions Penzeys. I've never purchased Lampong.

[GadjetGriller]

I found a couple places that sold whole corns and surprise they weren't that pricey!! but just to be sure I only got 2oz bags. If I like I can order more!! Thanks fuzzydaddy for the article!

[Darchie03]

GadjetGriller, Don't know if this is where you looked but they are a little cheaper than some of the other sources, & free shipping.
Dave

http://www.spicesinc.com/p-80-tellicherry-peppercorns.aspx

[GadjetGriller]

Thanks Darchie03 it was not but the free shipping off sets the higher cost (by only about 50 cents) by a lot will keep them in mind when I order more.

[RonB]

Here's a link to Penzy's peppers:

EDIT to add that you need to click on "P" on the linked page to get to the peppers.

https://www.penzeys.com/shop/spices/

I use their Tellicherry peppercorns and grind myself.

[Spinaker]

Medium Ground pepper is perfect for my Briskets.

[Powersmoke_80]

I use this from Sams club

Product Description

Restaurant Black Pepper is ground slightly coarser than ground black pepper, eliminating dust. Keep a shaker handy to sprinkle over chowders, cream soups, meats and fish, oven roasted vegetables and egg dishes.

[HorseDoctor]

X2 And from what I've seen on TV shows, Youtube clips and his book, it's pretty much what Aaron Franklin uses also.

[David C]

Powersmoke_80 -- Thanks for the lead on Restaurant pepper. I find shaker grind too fine, and the coarse version they have at our Penzey's too coarse, so I've been stuck alternating between the two. Restaurant might be the perfect compromise! FWIW, from memory Franklin suggests #20 grind.

[Dr ROK]

Ditto what Powersmoke_80 said. Restaurant grind black pepper. Use it on everything I make.