# Barbecued Beef Brisket!

**URL:** <https://boards.straightdope.com/t/barbecued-beef-brisket/965672>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [June 4, 2022, 7:01pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672 "2022-06-04T19:01:57Z")\
**Posts on this page:** 1\
**Showing post:** 23

<div class="post-metadata">

**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [June 6, 2022, 2:49pm UTC](https://boards.straightdope.com/t/barbecued-beef-brisket/965672/23 "2022-06-06T14:49:30Z")

</div>

> [@solost](#):
>
> I see your rub is more involved than the Texas-style ‘dalmation’ salt-and-pepper rub. I tend to agree.

Two things: 1) My rubs change from smoke to smoke. I have some basic standards, but no set recipe, and I have done straight-up Dalmatians.

1. There is some controversy over whether the famous brisket places really do just use a salt-and-pepper rub with absolutely nothing else and it seems Texas pit masters are a little cagey about that.

You can come to your own conclusions:

[![](https://img.youtube.com/vi/WhPD1w_6jL0/maxresdefault.jpg "Salt & Pepper Only: Play Action Fake of the Barbecue World?") ](https://www.youtube.com/watch?v=WhPD1w_6jL0)

ETA: Oh, and read the pinned comment for a recipe there.

---

_[View the full topic](https://boards.straightdope.com/t/barbecued-beef-brisket/965672)._