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Met a retired pitmaster in Lockhart who shared his brisket rub ratio and it stuck with me
Was down in Lockhart last month for a weekend trip and stopped at a random gas station. This older guy saw my shirt from a BBQ fest and we got to talking. He ran a pit for like 30 years in the 80s and 90s. He told me his secret was 2 parts coarse pepper to 1 part salt, nothing else. No paprika, no garlic powder. Said people overthink it and the meat does the work. I tried it on a 12 pound brisket this Sunday and it came out cleaner than anything I've done before. Has anyone else gotten advice from an old timer that completely simplified their process? What ratio do you swear by?
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