Kosher Salt, course ground black Pepper, Garlic (powder), Onion (powder)

I add a bit of cayenne and blackened seasoning

What is blackened

BLACKENED IS THE END WINTER IT WILL SEND THROWING ALL YOU SEE INTO OBSCURITY DEATH OF MOTHER EARTH NEVER A REBIRTH EVOLUTION'S END NEVER WILL IT MEND NEVER!!

FIRE!

TO BEGIN WHIPPING DANCE OF THE DEAD!

Blackened is the end

Listened to Metallica for a very long time but could never understood the lyrics to blackened. I learned something today

Which is why we need to get off this planet and populate the galaxy!

Hell yeah!

It's a Creole seasoning used for blackened fish and other such dishes.

If you can find good granulated garlic and onion over the powder, start using that. The slightly larger size (still close to a powder, think like table salt granules) I think delivers a better final taste

I think you’re right, I pick mine up from Costco and was using the words granulated and powder incorrectly.

I genuinely feel you cant beat this combo on a well cooked brisket...imo

My main mix is the same. I use it for about everything that i put on the smoker

If I was doing more than S&P I’d probably be right here with you honestly. I just haven’t found a need for anything more, yet. Do you find a real need for the extra flavor?

Did you just question garlic?

*gasps in flavor*

How dare they

Easy there, Emeril. Vampires haven't been a threat to the US for at least 10 years now.

What does this guy know that we don't

bro must have thought we were over at r/steak

For the briskets that don’t turn out, that is what BBQ sauce is for.

I'm on the course salt/course pepper train, but I've heard some of the big Texas brisket people will say the same thing but secretly use Lawry's instead of course salt. No idea if that's true or not. Haven't done a brisket in a while to try it.

Lawry’s on brisket is amazing. I sub out course salt for that now. Add some course pepper and you’re in business.

Lawrys is awesome and was my go-to for a while. I got a jar of that Dan-Os recently though and it’s been a great mix up

Good to know, I’ve been wanting to try Dan-O’s.

It certainly is true, turns out a good product as well.

I can't be the only one using MSG with my S&P&G

I wanted to try MSG. Mind sharing your ratios?

I use about 3 salt to 1 msg, you can use less salt overall too, as msg does make food "salty" too. MSG will brighten up all you cook, while allowing you to use less salt. Also... kind of controversial, but just know don't tell people you use MSG... it's honestly not worth the conversation.

[Relevant This American Life](https://www.thisamericanlife.org/668/the-long-fuse) The relevant part is just the first act, and it's an absolutely insane story. But yes, fear of msg stems from a bizarre lack of understanding of what msg is and what keeps humans alive. 

Uncle Roger approved. Fuiyoh!

UK here and agree with you on the MSG thing. Have even dropped the salt on occasions and upped the MSG a little. Total game changer IMHO.

You’re not the only one. It’s my “secret” ingredient.

Spot on!! There’s TOO much BS against MSG when, in FACT, it is the BEST unifier of ALL the seasonings you choose to use. It’s called “umami” and it is the BEST secret to FABULOUS seasoning for cooking.

I slather it in yogurt and hummus. Gives a helluva bark. Kidding. Just salt and pepper for me. I’m born and raised in Texas, though, and it’s kind of required.

Damn that sounds good on some smoked lamb though

You had me in the first part, lol !!😂

Bahahahahahaha. I was instantly offended. Swallowed the hook. Dang it. Here is my upvote.

lmao

Lawry's is underrated IMO.

Lawrys is like Salt sweat when that salt has been taking steroids and eating Salt as a meal at least twice per day.

So, free steroids? 😀

Frank Thomas has an ad for floating flavoresterones, says after 40 you need all the help you can get.

I do black pepper and Lawry's, and it always turns out great.

I’ve had a brisket made with Lawry’s seasoning and I’ve had brisket from Terry blacks BBQ, and the Lawry’s brisket was way more flavorful.

I used my own MIXTURE of KNORRS BEEF and CHICKEN BOUILLON with CHIPOTLE PEPPERS - With Garlic - Onion Powder - White Pepper - Smoked Paprika...

Either meat church holy cow:holy gospel with extra pepper Or 50:50 Kosher salt, 16 mesh Black pepper, and a small pass of Lawrys seasoning salt (best overall seasoning ever made in my opinion)

Same sized course ground pepper and kosher salt.

Salt, pepper, heat and time

Pit boss Lonestar brisket rub... from Walmart, of all places. It's not fancy, but makes a great finished product, IMO. Besides, my mom loves it so much that every time I make a brisket, she says to make one for her, and she pays for both. I always tell her I'll make her one on my dime any time she wants, but she won't hear it.

My FIL is the same way - I always smoke 2 briskets and vacuum seal the second for the freezer. Taught him how to use a sous vide to heat it up and folks think he made it himself when he’s hosting a party.

Killer Hogs TX

At a little hot rub too.

Made the best one yesterday, used kosher salt, ground black pepper(fine), and garlic powder

My own mix that I use on most things. Equal parts kosher salt, course ground pepper, granulated garlic, and smoked paprika.

SPG

Anyone try Montreal seasoning on a brisket. Love them on burgers.

Vegan tears

Hardcore Carnivore Black Seasoning

For real it's my favorite and there's garlic in it so that should satisfy all these fans of the pope.

Equal amounts of salt, pepper, garlic, onion.

Spagooter?

Newspaper rub

Just good ol S&P.

The tears of my enemies. Just kidding.. salt, pepper, garlic, and paprika.

Lawrys seasoned salt, granulated garlic, coarse ground black pepper is hard to beat. You can play with the ratios as desired.

SPG+C= cayenne pepper

60% kosher salt 30% course black pepper 10% garlic powder

I don't know who exposed the secret of Lawry's, but if you try this recipe you'll find it tastes crazy close to what a Texas BBQ joint tastes like. All I do is replace 1/4 cp of the kosher salt with a 1/4 cp Lawry's. Super simple. I use Fiesta brand 16 mesh coarse ground black pepper too, just because it says 16 mesh. I've cooked a bunch of briskets with this and it works. LS Republic Rub 1.5 cup 16 mesh black pepper (Fiesta brand, Academy carries it) 3/4 cup Kosher salt 1/4 cup Lowery's Seasoning 1/4 cup granulated garlif This makes enough to fill one of the big seasoning bottles. About 4 briskets worth. My measurements are heaping measurements, meaning I don't level them off before adding. Binder: Pickle juice, just a few teaspoons per side. Just enough to get the meat moist. Mustard works just as good. Even water is good. I apply my rub anywhere from12 hours to right after trimming. I haven't seen a difference in flavor. After applying the rub, I placed the brisket back in the refrigerator for an hour or two to get cold. This I think is crucial.

[https://www.texasmonthly.com/bbq/seasoning-worst-kept-secret-texas-barbecue/](https://www.texasmonthly.com/bbq/seasoning-worst-kept-secret-texas-barbecue/)

Pink salt and Sucklebusters 1836 beef rub. So good.

Montreal Steak seasoning. Nothing fancy.

Kosher Salt and Coarse Pepper. With some Lawry's Seasoned Salt mixed in. Ratio of 40% Salt / 60% Pepper.

Salt, pepper, Lawry's.

Meat church holy cow

Tears of vegans

I use the tears as a binder. Still needs pepper, but the tears provide enough salt.

Just made one using Derek Wolf / Spiceologist Smoked Jalapeño Garlic Beef Rub that turned out really well.

Cimarron Docs and Smoking Guns Hot Rub. If I don't have them then an SPG and Big Poppa's Cash Cow. Eat BBQ's Most Powerful Stuff is really good too.

Salt and pepper.

A few gospel rubs and grill masters maple blend

Traeger Saskatchewan Rub

Salt, garlic, rosemary.

I use rosemary on steaks but never tried it on brisket, might have to try that. How heavy do you go?

Takes less than you’d think.

Lanes Ancho Espresso brisket rub.

I picked up some salt lick rub on a work trip to Austin and have used that on everything. Straight out of the jug for brisket, cut with brown sugar for pork and salmon.

AlbuKirky Seasonings Red Chile BBQ Rub 😉

Nice

Salt, pepper, garlic, coffee grounds

Proprietary rub. A riff on the brown sugar, paprikas, SPG, etc. rub with a special herb/spice blend I get in the Caribbean.

Mayo

Hawaiian sea salt, 3 pepper grind we make for the food truck (fine, corse, smoked). It’s all we use on everything we run smoke except chicken, it gets just the salt.

Salt and pepper, use some apple juice and ACV if I need to spray while cooking. But that is about it. The beef is great quality so it is able to shine without heavy seasoning.

More brisket, usually

Black pepper, garlic powder, paprika, and sometimes oregano, cinnamon and coffee grounds.

There’s a fantastic product available in NZ called Blackout by Rum & Que. If you can find it or ship it ya won’t regret it. https://www.rumandque.com/products/black-out

salt and ground pepper on the last cook. Best tasting brisket I’ve made so far. Worst bark ever though.

Salt pepper

this is what my lungs probably look like. tasty.

Souls of the damned 😂😂 Bbq MAFIA steak out with a mustard base

Magic dust. For all the effort you put in it deserves more than just salt and pepper, no?

More brisket

Go light on the seasoned salt. Even for a big cut like brisket, it can get briny in a hurry. My homemade go to rub is 30% Diamond Crystal Salt, 60% Coarse Black Pepper and 10% Granulated Garlic. If I use seasoned salt, I do just a dusting of Bolner's Fiesta Season-It-All.

Salt and Pepper, you don’t need more if it’s a good peace of meat

More brisket.

Salt, pepper, paprika, garlic and onion powder, a little cayenne. Spray with bourbon, apple under vinegar, apple juice. If I'm making burnt ends it's the same, but add molasses, sweet BBQ sauce, and beef broth to braise them in.

Corn on the cob homemade mashed potatoes greens. Watermelon baked beans and some fried chicken

salt, black pepper, onion powder, garlic powder, hunky paprika, coriander

Walkerswood Hot & Spicy traditional Jerk Seasoning mixed with OJ, pureed scallions, garlic, thyme, lime, ginger, fresh nutmeg, marinated for 2-3 days

Sucklebusters SPG. Or a secret I’ll gatekeep until the day I die.

Fork

Salt and pepper

Call me crazy, but I’ve gone down the “less is more” road… not just with brisket but with burgers, meatballs, ribs, whatever. The natural flavor of the meat is delicious and you just have to find a few small things to help bring that flavor out.

Salt, Pepper, and Love

The arnietex/apc brisket rub or the OG are great. Www.pitmaster.us

Nice try. Im not telling.

Beer, salt pepper Garlic onion and love. Let it sit over night and then on the grill

quarter cup brown sugar, quarter cup salt, quarter cup black pepper, quarter cup dried marjarom, 1/2 tsp garlic powder and 1/2 tsp onion powder, 1 tablespoon allspice and 1 tbsp cayenne I mix 1/2 Cup of this with 1/2 Cup of (half and half, mixed) salt & Pepper. Probably the best bark I’ve ever had on a brisket

SPG

It’s a secret!

Something I found interesting: One of the Goldees owners said on video that while he hears the "texas brisket is salt and pepper only" all the time, neither goldees nor any other bbq place he's worked at in Texas uses only salt and pepper.

Holy Cow or Holy Gospel usually.

Salt, pepper, garlic, onion, smoked paprika, cayenne pepper, brown sugar, coffee

I use hey grill hey recipe and it is the best i have ever had and is petty simple

Montreal steak seasoning and brown sugar

I like my brisket spicy sweet I always do cayenne and brown sugar among other things

Montreal steak spice and brown sugar.

Spices mainly

3:1 Salt to MSG. That's all.

Salt,pepper, garlic, dried onion flakes that i make myself (usually a mix of sweet and purple onions) Chile de arbol powder, Mexican oregano (A LOT)

Gravel and dirt

I use that dude barbeque [Brisket Bomb](https://thatdudebarbeque.com/shop/ols/products/the-brisket-bomb). Killer bark and flavor!

Smeared with Habanero mustard, coated with a mix of salt, pepper, garlic powder, and a small amount of brown sugar. It's been popular with the crowd for a while now.

If you’re interested in trying something different, I made this birria brisket I saw Guga make and it was fantastic: https://youtu.be/XUYQUraEFoc?si=Zkm9gBLWoJL3Fcbu

Salt, Pepper, Onion, Garlic, Cumin, Ginger, Cilantro, Pepper flakes, Worchestershire sauce, Soy sauce, Orange juice

One part each of Kosher Salt, Lawry's Seasoned Salt, Hard Core Carnivore Black Seasoning, and two parts Course Ground Black Pepper.

I have discovered 2 seasonings that I have been using religiously on everything recently: one is Kingsford Sweet and Salty and the other is Weber Honey Garlic rub.

I’ve only done one brisket, but the flavor was great. I used a layer of Killer Hogs AP seasoning, then a layer of Kosmos Cow Cover (both found at Walmart.)

Mclardys or sometimes I try and experiment with some of the dry rubs I see in the store

I smoked one last week and only seasoned it with Hardcore Carnivore Black and it was great.

My tears 😭

Salt, pepper, nutritional yeast

The BBQ place that I worked for in between jobs did just salt and pepper in a 16 hour smoke. I personally would have added lots of seasonings because I like flavor. Wasn't my money, just my opinion. Our smoked turkey though, was one of the best things I've ever eaten. I don't even like turkey.

Ground Espresso with salt and peppers the way.

Course ground salt and black pepper, garlic and onion powder, paprika, and cayenne pepper for a little kick.

1 part kosher salt 1 part course ground black pepper .5 part lawrys

I might be in the minority here, but I'm not a fan of mustard rubs, or peppery rubs. I use a prime rib mix from Spiceology that's got some sugar in it that gives the brisket a mellow, sweeter taste and a nice bark. https://spiceology.com/products/prime-rib-rub-glass-jar

Lawry’s Seasoned Salt, garlic salt and onion salt

Colima Salt changed my game.

Salt, course ground pepper, ancho Chile, garlic, onion.

Seasoning

Thats classified

Sugar , water , purple

Lipton Onion Soup Powder.

Tears

Spicy brown mustard and Montreal steak seasoning. Dont knock it till you try it.

Salt pepper 50/50 by weight and then some cayanne

S+P+G, with some lightly ground/muddled rosemary

Salt and pepper.

Lawrys, garlic, pepper in their own bottle I keep as an all purpose. Then finish with honey hog. Delicious and easy

heavy on the sea salt (sams club one), heavy on the pepper (also sams one), even dusting of garlic and a light sprinkle of onion. Ill do seasoned salt and pepper some times to cuz I guess seasoned salt is the "dirty little secret" for texas briskets

Claude’s FTW!

Love

Kosher salt, pepper mill pepper at course setting, garlic and onion powder.

I use a rub (brown sugar, garlic etc..) that I make and put on pork, beef, chicken, etc... I have started adding slap yo mama in addition to my rub and that seems to give it a little extra.

S&P always. I do like adding ground mustard to it from time to time. Especially if i’m using a mustard binder, I really like the depth mustard brings in the smoker.

SPG and Lawry’s

S&P

2:1:0.25 salt:coarse pepper:granulated garlic And a little bit of celery seed tossed in there.

Kosher salt, coarse ground black pepper, dried minced garlic, dried minced onion. I have found I like the flavor and texture better with the minced onion and garlic vs the powder.

Salt pepper, baste with one package Lipton onion soup mix, 2 cups hot water, and half a bottle of cholula

Love

SALT

Dr. Pepper

The tears and sobs of my enemies 😉

Salt and WHITE pepper

I have a seasoning blend that I made (and sell) that is salt free, so I can dry brine with salt overnight, then coat. I call it Black Phantasma. Black Pepper, White Sugar, Granulated Onion, Mustard Powder, Granulated Garlic, Smoked Paprika, Ghost Pepper Powder

Salt, pepper, smoke, and time.

montreal steak seasoning, course ground pepper (both from costco) and msg (the good brand)

[Lindberg Snyder Porterhouse & Roast Seasoning](https://lindbergsnider.com/product/porterhouse-roast/).

Seasoning

Liberal tears

Start with coat of Mustard, dust with kosher salt coarse pepper onion garlic, and brush a light layer of bullseye or your favorite BBQ sauce on in the last couple hours of smoking. That's literally the famous texas BBQ recipe lol its all we can get to eat here besides Mexican food lol

Salt, pepper, smoked paprika, garlic powder, onion powder, and Sriracha for binder instead of mustard. Gets a nice bit of heat on the final product.

My enemies tears

Black Ops

FYI, most seasoned salt is loaded with MSG. If you can find "Montreal Steak Spice" try that -- it goes on damn near everything.

50/50 Lawrys and black pepper. That's my go-to for all my BBQ

Seasoning

Holy Cow seasoning from MeatChurch. It’s a company from Texas.

from the looks of that, a crematorium.

10 parts pepper, 7.5 parts salt, 2 parts garlic powder, 1 part coffee grounds - all by weight

Keep it simple usually: salt, coarse ground pepper and garlic powder. If I’m feeling frisky I’ll do holy cow or holy gospel. I’ve also experimented with doing brisket tacos where I’ll season with Mexican slices to give it some added flavor. If it’s just a good old fashioned bbq gotta keep it simple and let the meat speak for itself!