The Texas BBQ Forum

John Lewis of LaBBQ posted his rub he uses for his briskets, which I've heard are phenomenal. He uses pickle juice. Has anyone ever tried this? I can imagine it'd make a very moist brisket but I've never been brave enough to attempt it.

Never tried on a brisket , have on chicken before . I'll give it a try , I love pickles I put pickle juice in my beer after the first swallow . But I eat about a 1/2 gallon of kosher dills a week .

So what is the purpose to wet th surface so the S&P will stick? I don't think it would add much flavor wise and actually nothing. But,it will probably be the next bit of snake oil like JT's rib concoction, mustard & my personal favorite wrapping in foil with Liquid because it makes your meat moist Foilin is boilin (braising if ya want to get technical) and that aint Smoking or BBQ and yes there is a difference between Smoking & BBQ you bet your Bippy Baby oh and don't for get to add a water pan in there with some concotion in it because it adds moisture and flavor

If you need to put something on the surface to hold the rub on your using to much rub. Rub is meant to season the meat so the meat is the star. The meat is not supposed to be a delivery system for burnt & scorched spices to your pie hole, if you use to much that is what you get.

AHhhh.... I feel so much betta now

+1 generally to the Dawg, though I personally do get some good additive flavor out of spritz mopping my brisket lightly during a cook (different strokes for different folks, and all ok). But I am sure not pouring salty pickle vinegar on it, nor any cheap yella mustard. As for "juicing" up my brisket, I'll leave the juicing up to professional athletes. JMHO.

If I wanna to eat a pickle, I eat a pickle. If I wanna eat a brisket, I eat a brisket.

I like a little dill added to my usual SPOG rub. Unless you have a very sophisticated palette you'd never know it was there until I told you.
But I'm not gonna pour pickle juice on a brisket, that just sounds nasty.

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The pickle juice is mixed 50/50. It is not used straight. Basically it boils down to cross utilization of product. Pickle juice is much cheaper to use than oil or worchestersire suace to use as a binder. I'm going to be using Johns method this weekend. I'll let you now how it turns out. I have eaten beef ribs from his place and they are outstanding!

BluDawg wrote::scratch: So what is the purpose to wet th surface so the S&P will stick? I don't think it would add much flavor wise and actually nothing. But,it will probably be the next bit of snake oil like JT's rib concoction, mustard & my personal favorite wrapping in foil with Liquid because it makes your meat moist Foilin is boilin (braising if ya want to get technical) and that aint Smoking or BBQ and yes there is a difference between Smoking & BBQ you bet your Bippy Baby oh and don't for get to add a water pan in there with some concotion in it because it adds moisture and flavor

If you need to put something on the surface to hold the rub on your using to much rub. Rub is meant to season the meat so the meat is the star. The meat is not supposed to be a delivery system for burnt & scorched spices to your pie hole, if you use to much that is what you get.

AHhhh.... I feel so much betta now

Damnit!!! Now I'm hungry for pie...

Very interesting… I’m learning Bar B Q conversation is about the same if not worse than what is better, Ford, Chevy, or Dodge. I use a mustard base and have since I was taught by the internet. However, watching Aaron Franklins PBS you tube videos he does a small amount of olive oil and a very small amount of salt and pepper rub. Typically on mine you can put your hand on the rub and it feels like carpet. However, I am from Beaumont TX and like a little more pepper than most. So I guess it is to taste.

Recently I have done a milk brine on a Tri Tip and I must say I could tell a difference with the milk and salt mixture. Afterward I used the olive oil and my typical salt and pepper. Dare I say I loved it ALOT.

I am thinking now about pickles. I love putting brisket in a tortilla with pickles so it can’t be all that bad. Hmmm... Dang you Forum. Again you entertain my brain.

BluDawg wrote::But,it will probably be the next bit of snake oil like JT's rib concoction, mustard & my personal favorite wrapping in foil with Liquid because it makes your meat moist Foilin is boilin (braising if ya want to get technical) and that aint Smoking or BBQ and yes there is a difference between Smoking & BBQ you bet your Bippy Baby oh and don't for get to add a water pan in there with some concotion in it because it adds moisture and flavor

Ever since Stump started touting the dill in his seasoning, on Pitmasters, I suspect that to become a trend also.

Not sure i would want to experiment with this. Although I do like pickles on my beef sandwiches.

Tried Franklins bbq sauce the other day from heb, it taste dike it had pickle juice too. Was a pretty good Texas style sauce imo.

RWBTEX wrote:Tried Franklins bbq sauce the other day from heb, it taste dike it had pickle juice too. Was a pretty good Texas style sauce imo.

You do know he didn't make that ... right??

Well I was thinking it was his recipe BD but I'm sure he doesnt bottle it himself. No?

So I will say this....John Lewis at LaBarbecue is making one HELLUVA brisket!! Holy shnit that is some good stuff!!! It's easy to see why he's doing so well.

Say what you want about his use of pickle juice, that man is cooking brisket the way it's meant to be and the results are unbelievable. There's not a single hint of vinegar, pickle juice or mustard in it. Just amazing meat flavor with a nice peppery twist to it.

Haven't tried it yet? You're certainly missing out.

Pflugerbill wrote:So I will say this....John Lewis at LaBarbecue is making one HELLUVA brisket!! Holy shnit that is some good stuff!!! It's easy to see why he's doing so well.

Say what you want about his use of pickle juice, that man is cooking brisket the way it's meant to be and the results are unbelievable. There's not a single hint of vinegar, pickle juice or mustard in it. Just amazing meat flavor with a nice peppery twist to it.

Haven't tried it yet? You're certainly missing out.

You have never had mine

Mine does the same but I get a bigger some ring. I'm sure it's good though. Looks it.