MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-12-2020, 07:38 PM   #1
smoke ninja
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Default Pepper for brisket

Butcher style or restaurant grind?
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Old 08-12-2020, 07:44 PM   #2
Czarbecue
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Butcher style or restaurant grind?
Restaurant
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Old 08-12-2020, 07:53 PM   #3
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I usually get a very course grind from my local farmers market. I am guessing its 13 mesh or what have you. I like it because of the freshness and how course it is. It works great with kosher salt, something happens during the cooking process where the two join forces to create an awesome unique flavor.
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Old 08-12-2020, 08:26 PM   #4
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Resturaunt grind,not fresh cracked.Fresh is too strong for my taste on a brisket.
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Old 08-12-2020, 09:06 PM   #5
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I prefer Restaurant Coarse Grind.....
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Old 08-12-2020, 09:14 PM   #6
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Quote:
Originally Posted by Hoss View Post
Resturaunt grind,not fresh cracked.Fresh is too strong for my taste on a brisket.

+1 on not fresh cracked. Even Restaurant grind can be too strong if its a fairly new batch.



I have developed a sensitivity to black pepper over the years. Its ironic because i love crazy spicy food, but black pepper gets to me.


Also, for some reason i can dump a lot of table shaker black pepper in soups after they are cooked just before serving, and i love it.
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Old 08-12-2020, 09:23 PM   #7
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I have both 16 mesh (I think because at some point I read that’s what Aaron Franklin uses) and “restaurant grind” from Sam’s Club - the restaurant grind is slightly more fine but I don’t really notice a difference in the final product. I use granulated garlic and granulated onion along with the restaurant grind pepper and kosher salt and I think the larger particles do have a beneficial effect on the bark and flavor as opposed to finer versions of each spice.

Restaurant grind is easier for me to find locally and also the cheaper of the two options so that’s what I use
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Old 08-13-2020, 04:33 AM   #8
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The heaver grind seems to have a richer flavor, and with ground smoked Sea Salt it just works to accent the brisket flavor, IMHO.
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Old 08-13-2020, 07:44 AM   #9
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I usually go with the Tones restaurant grind. Recently, I haven't been able to find it and have been using the Great Value table grind. Agree with the statements above about not using fresh cracked as it dominates other rub ingredients.
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Old 08-13-2020, 07:48 AM   #10
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Okay guys, I must be doing this all wrong. At home I love fresh cracked pepper on my brisket. I use medium grind, but don't put it on to heavy. Gawd it smells and tastes good....
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Old 08-13-2020, 09:20 AM   #11
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Quote:
Originally Posted by Burnt at Both Endz View Post
Okay guys, I must be doing this all wrong. At home I love fresh cracked pepper on my brisket. I use medium grind, but don't put it on to heavy. Gawd it smells and tastes good....
Same here.

I use fresh grind on everything I cook.
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Old 08-13-2020, 09:41 AM   #12
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I love pepper. We go through 5-7lbs of pepper a year and there's only 2 of us. I won't put fruit on my cottage cheese, but I'll turn it black with pepper. My favorite all-around pepper is Spice Lab No. 186 Special Extra Bold Indian Black Peppercorn TGSEB. I wear out pepper grinders. Not uncommon to see me chuck up the Zassenhaus ceramic grinder in my cordless drill and go to town which means my brisket is always peppery - just the way it is in this household.
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Old 08-13-2020, 11:07 AM   #13
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Old 08-13-2020, 11:11 AM   #14
Mike in Roseville
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Course Restaurant Grind. Not fresh. It's better when it mellows out.
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Old 08-13-2020, 12:39 PM   #15
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I use the Costco coarse grind from Costco.

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