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The moment I realized I was choking my brisket with my own rub recipe
Been smoking briskets for about 5 years now, mostly just following what I saw online. Last month I threw one on for a family gathering in Austin and my uncle took one bite, looked at me, and said 'this tastes like you're trying too hard.' He was right. I was layering like 12 spices together thinking more flavor meant better meat. Cut it down to just salt, pepper, and a little garlic powder on the next cook and it was the best brisket I've ever pulled off the smoker. Anyone else ever get told their seasoning was overkill and had to strip it back?
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spencer_coleman1mo ago
Wait, 12 spices on a brisket? Honestly what were you thinking bro
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the_jana1mo ago
Huh, I mean I get wanting to be bold with seasoning but 12 spices on a brisket might be a bit much for the smoke to come through. Usually a simple salt and pepper base with a few extras like garlic and paprika lets the meat shine. Not saying it would be bad, just that it might end up tasting more like a spice rack than brisket.
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nancyn691mo ago
My uncle called me out the same way, told me my ribs tasted like potpourri. What was the one spice you thought was doing the heavy lifting that you dropped first? For me it was cumin, I was putting it in everything and it just muddied the beef. Did you notice a specific flavor missing when you stripped it down or did the whole thing just taste cleaner?
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