In a thread a couple of weeks ago, some thought that many, if not most, ingredients can not be tasted after a long cooking. Not having enough experience with A/B testing a myriad of ingredients, I decided to test this weekend.

In the CS are two 13lb packers. One is seasoned with Kosher salt and fresh cracked Penzy's Special Telecherry pepper. The other is the same, plus it has a heavy dusting of Cavendar's Seasoning. We shall see what influence the Cavendar's has on the brisket during a long cook because I will slice the flats,chop the points, and keep the two briskets on separate platters without saying anything about it to anyone, other than they are seasoned differently.

BTW, I gave the brand name for the pepper because it's extraordinary. Fairly new with Penzy's. Pungent and quite aromatic. You can easily taste the difference between it and regular Telecherry. Very highly recommended.

Penzy's sell it by itself, and in their Special Lemon Pepper...also highly recommended.

Double Lazy

I compete a lot and the idea that seasonings don't make a difference I would have to dissagree with. Unless you can go to a competition or Qfest and can compare more than a couple of briskets I can see how you may think so, but have 20 different folks do brisket their way and try some of each. You can come to the conclusion that seasonings and smoke change the flavor. You will get 20 different flavors IMHO of course.
Jim

Hey Jim, you're preaching to the choir. We are in total agreement.

Double Lazy

Thanks Jim, I agree.

Too bad you weren't here for the "Spice" discussion about Herbs/Spices and if they made a difference.

We're all going to meet next February at the National BBQ Association. Sounds like we'll have to have some brisket cook-offs.

Smokin',

The next National Barbecue Association conference is in February. Is there something going on in October that I don't know about?

Donna

I don't know what you mean Donna, it says February in my post....

That's it. I am packing it. I am outtahere. I have finally lost it and they are making room for me at The Home. I know it said October ...

Donna

Smokin',pay attention.

That's where they are going to cook the ribs off that sausage sow with a pair of 9 lb. tenderloins.

Should be even better than Andi stuffin' those moose ribs in her smokette.

just like a Dean of Women aren't you Donna.

What was your new title?

by the way, I was teasing, haven't you learned how to "edit" posts yet. ROTFLOL

Double!

That Cavendar's is some Good stuff. Not sure if some of the folks know about it, but it is made in NW Arkansas....Boy it is good.

My kids call it "Special Sauce"

Gary

DL,

What were the results of the great Brisket Test?

bbt., Yup. Love Cavendar's...on most everything from cottage cheese to meats. Mom used it years ago. We buy it direct in tubs and then load the shakers with it.

Double Lazy

Smokester, didn't wish to appear contrary. The results were that it was easy to tell the difference between the two briskets. Most preferred the one with the Cavendar's. A few preferred the salt & pepper only. I liked them both.

The bottom line is that after a 19 hour cook, it was quite easy to taste the difference. However, in all fairness, this was not a test of any one particular ingredient...just a test of rub added vs no rub added.

Frankly, I haven't the tenacity nor desire to A/B any one ingredient on a 19 hour brisket.

Double Lazy