Interesting! I stopped using diamond crystal salt because the crystals are smaller. But, I didn't think that the smaller crystals would serve better on ribs and chicken... Thanks for the knowledge!
I don’t think I’ve seen or heard of that brand. And it’s ok! You don’t need these specific salts. I’m just used to them because these are the ones I used the most. Just keep playing around with it, or it can alway be used in other cooking techniques where the salt will dissolve quicker like in soups, sauces, or used in seasoning bigger pieces of meat that need more aggressive seasoning.
Any thoughts on iodized table salt in a brisket rub? I saw that Wayne Mueller uses a 9:1 ratio of 16 mesh pepper to iodized table salt and he cooks the best brisket I've ever eaten. Thank you!
Good info as always !! Quick question Joe, let’s say brisket rub, are you messing equal parts by weight ? Or by measurement (1 cup salt/1 cup pepper) ? Thanks !!
You can use any salt, you just need to aware of how big the grain of salt is because that’ll influence your salt to pepper ratio if measuring by volume.
What's your stance on garlic powder on brisket? A 2:1:1 Salt: black pepper: garlic powder is my "all purpose" beef seasoning, but I'm not seeing a lot of it for barbeque and I was wondering whether it's an issue of the garlic burning or just one of those things that gets passed down from cook to cook?
Speaking of rubs did you notice while traveling pitmasters using lite or dark brown sugar? And if any of them dry their brown sugar in the oven so it doesn't stick as much when added to other ingredients?
never of anyone drying their brown sugar. light or dark is up to you. brown sugar is just white sugar mixed with molasses. the only difference is that dark has more molasses. you just have to determine if you want more molasses flavor or less.
hmm... im not sure. we used to at a restaurant i worked at, but we didnt leave it uncovered. i don't love having a dried out surface on a brisket. i would still wrap it.
@@knoxavebbq I applied this method as I would for a steak. Thinking that it would help produce a myard reaction of sorts on the surface. That said, I don’t cook briskets at volume so what do I know. I’ll try it wrapped..
@@FelipeD55 it's not a bad idea. i just haven't done it before. the only difference is that for a steak you're cooking over high heat to create that myard, which is better with a drier surface. i could be wrong, but im sure if you're cooking hot enough for a myard reaction on a low and slow brisket cook. give it a try! see what happens.
You’ll probably have to check spice shops, but it is fairly expensive, compared to what we’re all used to see on grocery stories. Just a warning when you see the price.
@@shultz34 I use the “restaurant grind” black pepper from Sam’s club. It’s pretty coarse and I read online it’s pretty similar to 16 mesh. Pretty inexpensive too.
