Had an old timer in Lockhart tell me I was overthinking my brisket rub

Was at Smitty's a few years back and got to talking with this guy who had been cooking there since the 80s. Told him how I was doing 12 ingredient rubs and adjusting by the hour. He just laughed and said "son, you ain't seasoning a science experiment. Salt, pepper, time. That's it." Took me another year to actually try it his way. Now I just do coarse salt and 16 mesh black pepper, maybe some garlic if I'm feeling wild. Meat tastes way more beefy now. Anyone else get told to strip it back?

2 comments

2 Comments

parkerkim9d ago

Smitty's didn't open until the 90s though, that guy might have been stretching the truth a bit.

grayb645d ago

Yeah @parkerkim is probably right, think that guy was just trying to make his story sound better than it was.