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Serious question, did anyone know Aaron Franklin only uses salt and pepper on his brisket?
I was watching an old episode of BBQ with Franklin last week and he straight up said he doesn't use any rub besides coarse salt and 16 mesh black pepper. I always thought the top pitmasters had some secret blend with garlic powder, paprika, all that stuff. Turns out the guy at Franklin BBQ in Austin has been running just two ingredients this whole time and still gets a 4 hour line. Made me rethink my whole rub shelf honestly. Anyone here tried going back to just S&P on a full packer and actually liked it better?
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