British BBQ Society Forums

Swindon_Ed wrote:

robgunby wrote:I have to say I don't worry about bark when cooking a brisket,

i never have a problem with getting a good bark on my briskets and i foil every time

Hehe, I never said I had a problem getting a bark, just I don't worry about it Some people are obsessed with the texture of the bark, personally I concentrate on the rest of the meat

slatts wrote:Hi Ed

When you slather in mustard do you add a dry rub or just salt and pepper, I don't really like to use dry rubs on beef just seasoned salt and pepper.
I know that's my preference but would like a decent bark, the last one I did had Toby's sample beef dry rub on and although I got the bark and the flavour was great I don't think my rub I make myself is that great on beef its great on pork and chicken though

thanks
Slatts

I'm with you on the s&p slatts. I used a mustard layer last time and it complemented the beef and the s&p.

Doesn't sugar in a rub contribute to the bark?

It can, yes, though a Texan friend (purist bbqer) said using sugar on a brisket is a cop out. He is also against the idea of using any kind of sauce on a brisket

Make of that what you will.

If you believe the Franklin BBQ videos on YouTube - they just use salt, pepper, and garlic powder. Harry Soo said that's completely untrue when we asked him on his 101 course.

If people start talking about secret ingredients, I reckon 9 times out of 10 it's MSG or disodium 5-ribonucleotide

When I talk about secret ingredients its usually Johnnys seasoned salt
I have no MSG or disodium 5-ribonucleotide in my cupboard and to be honest I have no idea what the second one is and have no intention of using "chemicals" in my food. I don't even know if they are technically chemicals

Im doing a brisket and pork shoulder tonight, just got a bag of Aussie heatbeads to try.
Hope the wind has finished around this way now. My fence is laying down again after being propped up with poles, shovels and kids toys

Ah - johnnies - they sell that at Costco. How do you use it?

Hi

I use it on beef, normally on beef ribs, cover them in mustard then the seasoned salt and some pepper. That's it.
Will probably use the same method on tonights brisket.

I also use it in place of salt and half the garlic powder in my dry rub for my pork shoulders and chicken.
Like it on a steak aswell.

I usually use the Schwartz season salt - but Costco don't always have it. They either have the johnnies, or Schwarts. I think it may be a seasonal thing?

I never tried the johnnies because from what I recall, it has sugar in it, while the Schwartz is just salt and spices. Perhaps i'll give the Johnnies a go!