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!
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 !!
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.
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?
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.
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.
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.
TY! Great info as always. Please keep them coming.
Good tip about the powders and salting before hand.
The knowledge that you're dropping!!! 👌👌👌
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!
Good to Know, I recently bought some Diamond Crystal and was about to make some rub using my normal ratio using Mortons Kosher.
Test out a small batch before you make a large one.
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!
that's up to you. my preference is kosher.
most people dont use table salt because its so fine and hard to tell how much you have on your meat but like Joe said, its a personal preference.
Iv tried that and it was just way to peppery..I just wonder if he uses a differnt type of pepper
Never tried the Diamond Crystal, definitely gonna grab a box.. Ty
Good video. I totally understand what you're saying.
Perfect explanation!
Thanks for watching! I appreciate you going back to one of my older videos. Haha
Great insight! What’s your thought on using sea salt or those pink Himalayan salt? Have you tried any other specialty salt?
I have not.
Great video
Appreciate you checking out my older videos. Obviously I’ve learned how to shoot better videos, but the info is 💯! Haha
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 !!
Always volume, not weight. Ratios is up to you.
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.
I have both at home. I like the Morton salt better.
Joe, you think salting brisket overnight with Diamond in a fridge uncovered would help with salt penetration and overall flavor ?
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.
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?
Not at all. A lot of places use other seasoning, even though they don’t like to admit it. But stay way from herbs and sugars for long cooks.
Great Video always wondered about this 👌
Another informative video. Now you have to do a pepper video lol. Keep the vids coming
YES!!!!! Pepper video please (including fresh ground vs fresh cracked vs Mesh 16). Great idea. 🙏🏼👍🏼🇺🇸
Great knowledge thank you
I bought " OLDE THOMPSON Kosher 'Flake " thinking it would be similar to Diamond crystal but damn it isn't,feels like sea salt... :(
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.
Can you give me an example of a 16 mesh pepper that I can get?
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.
@@knoxavebbq what would be the next best thing I could get from a grocery store or Costco/Sam’s?
@@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.
Can you use sea salt?
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.
@knoxavebbq Thanks, appreciate the help
Wrong!!! Just messing with you. Good info!!👍
So salty bro