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I read that a top pitmaster in Texas uses a specific kind of salt I'd never heard of
It was in an interview with a guy from Lockhart, and he said he only uses Diamond Crystal kosher salt for his rubs because it dissolves differently. I always just grabbed whatever was cheap. Has anyone else switched salts and actually noticed a difference in the bark?
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spencer_ross22d ago
That Lockhart pitmaster is probably right, but my cheap salt from the grocery store has never ruined a brisket for me.
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paul_nguyen22d ago
Yeah, I get what you mean, spencer_ross. I've used the basic iodized stuff plenty of times and my food turned out fine. Sometimes I wonder if the fancy salt makes a difference you can actually taste, or if it's just in our heads. For a big piece of meat like brisket, the cook probably matters way more than the brand of salt.
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