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Ran into an old pitmaster at a gas station outside Austin last week
He told me I was overcomplicating my brisket by using 6 different rubs when the meat itself does the talking. Has anyone else gotten roasted by a guy who looks like he hasn't changed his apron since 1985?
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henry_kelly5428d ago
That old timer sounds like he could've been a character out of a barbecue documentary. My uncle had a similar run-in with a guy at a meat market in Lockhart who told him to just use salt, pepper, and patience. Six rubs is a lot though, I can barely keep track of salt and pepper without messing it up. Sometimes the simplest approach really does let the flavor of the meat shine through. But hey, if your brisket comes out good with six different rubs, more power to you.
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holly_gonzalez6128d ago
Has anyone tried using just a simple salt and pepper rub but adding a little bit of brown sugar to help with the bark? @henry_kelly54 I bet that old timer wouldve had something to say about that too.
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