Le Saunier de Camargue, Fleur de Sel, Sea Salt,

[Pobeque]

Interesting to use on a brisket, I'd think you'd have to grind it down some to get smaller more even pieces so you can evenly season the brisket. I always have some flaky salt on hand for finishing - meats, pizza and also salads, as its not as 'salty' as other salts and gives a nice crunch & flavor pop

[Troutman]

What no pepper??? Why that’s anti-Texan, un-American and pretty close to a hanging offense in these parts.

As to the sea salt, sounds intriguing

[JCGrill]

I'm certain that some salts taste better than others, but for my palate there is a point beyond which the return is diminished. Why spend $10 when I can't distinguish it from the $5 stuff?

[FireMan]

There is a book by the name of “Salted” by Mark Bitterman. It is called a manefesto of salt. If you just start reading this tome, you discover that there is no such thing as salt is salt. I can’t explain more, because then I would just start reading the book. If one wants to be educated on the marvelous different qualities of salt, read it.

[Mr. Bones]

Sea salt is a Good Thing, ime...

[smokin fool]

We switched from iodized salt to sea salt years ago, sea salt just tastes better.
Its not the high falutin French flake stuff, still crystals.
For those of you that haven't tried sea salt I highly recommend it.

[Joetee]

From what I understand it is a special salt only found in that area of france.

[Mark V]

I have yet to be taken in by sea salt except where the flakes make a physical difference. So I think in the main, salt is salt.

[RobertC]

I haven't yet tried it on brisket.

It's a pretty nice, white, large flake fleur de sel. Fleur de sel is the "top" harvest of sea salt, traditionally harvested by hand by guys who rake the salt in shallow ponds in the hot sun (they're called "sauniers"). The Camargue is in the south of France, just south from Arles, where Van Gogh lived, so it's Mediterranean sea salt, not sel de Guerande, which comes from the Atlantic coast. I slightly prefer Fleur de sel de Guerande, but I'm happy to have Fleur de sel de Camargue when I can't; my wife is opposite.

I use fleur de sel as a finishing salt on meats of all sorts.

Sel "gris" is slightly grayer, and is what you get after scraping the fleur de sel off the top. I would happily use sel gris for something like a brisket -- it's cheaper, and you don't care about the look in that case.

Here's a little paean to fleur de sel (de Guerande which is my preferred fleur de sel but, as I said, my wife actually slightly prefers fleur de sel de Camargue):
https://www.davidlebovitz.com/fleur-de-sel-de-1/

[FireMan]

Oh, so it’s like ....Pizza, Pizza!

[Joetee]

I seen it used on YouTube smoking a brisket without any pepper or anything else. The guy said it was the best tasting brisket he has ever smoked. They sell it on Amazon. Expensive.

Smoking Joe's pit bbq,
Best brisket in the world only using salt.

You can search youtube:
Salt only brisket

[JCGrill]

Fleur de sel is just the French translation of sea salt, so I assume the first part is what sets it apart. I don't believe I have tried it.

[FireMan]

Heckuva long name for sea salt. Shoot, it even has two commas in it! Whew.

[Joetee]

Has anybody heard of or tried this salt on brisket? It's said to be amazing even without pepper.

Le Saunier de Camargue, Fleur de Sel, Sea Salt,