Brisket Talk!!

1 Tbsp. ground coffee

1 Tbsp. kosher salt

1 Tbsp. brown sugar
2 tsp. sweet paprika
2 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground cumin

1 tsp. oregano
1 tsp. course ground black pepper


225-250 until tender

Relatively new to brisket and so far have just used kosher salt and Cain's "salad grind" black pepper 50/50 by volume. I started by trying to follow the Franklin Barbecue book, but in the end I used it more as a rough guideline.

You may be asking "what is this 'salad grind pepper' stuff?" Yeah, well, I don't know for sure. Aaron Franklin calls for 16-mesh in his book. I just looked at the grind in the bottle and it seemed close enough so I bought it. So far it has worked well for me.

-J