A pitmaster in Lockhart told me I was choking my brisket with too much pepper rub

He said my bark was just black dust instead of a crust, so I cut the pepper by half and went way heavier on the salt. Now I get that deep mahogany color and actual crunch on the outside - has anyone else had to dial back their rub because of feedback like that?

2 comments

2 Comments

betty_ward8h ago

I read somewhere that Franklin's uses almost no pepper in their rub at all.

noahw535h ago

Man, that's a great point @betty_ward and I keep hearing the same thing about Franklin's. I think a lot of backyard guys (me included) get caught up copying the competition style and forget that a lot of top joints are way lighter on the pepper than you'd think. It's all about getting that salt right for the crust, not just black dust.