Surprising Brisket Rub Blind Taste Test Results | Franklins | Goldee’s | Black’s 

I've tried so many rubs, store bought homemade. In my opinion, I've learned over the years of smoking that nothing gets the flavor, and having juicy meat is a basic salt and pepper and from time to time adding garlic powder. I never understood what the point of spending all that time to smoke something and smothering it with all these spices? You lose all the flavor of the meat with a bunch of spices and / or sauces. No point in eating meat if you can even taste it. Everyone has they're opinions and I believe salt and pepper are best

Interesting, looks like I'll have to try the Blacks rub now. Thanks for spending my money lol! 🍻

Thank you for experimenting with not only theses runs but in so many different aspects of smoking!

Hey Smokin Dad BBQ,

In order to get a fair comparison I suggest you cook the briskets the exact same way Goldees, Franklins, and Blacks BBQ does. This was more of a smoking dad bbq brisket cook style with different rubs on it. Their is a valid reason why Texas has a top 50 and Goldees is #1.

Goldees is cooked all the way through at 203 F degrees and then held at 140 degrees F in beef tallow and foil for 8 hours.

Franklins & Blacks is wrapped and sprayed with apple cider vinegar in unwaxed butcher paper at 175F until they reach 203 F and then rested in the warmer around 140F.

I suggest to go to the bbq joints in Texas and work there for a night to see how they cook there briskets and then give a fair comparison by trying to mimic the cooks. These are all smoked on offsets with post oak.

What do you think about doing Fat Cap Down on the double indirect and then using the foil boat at around 160-170 to capture the rendering fats? I want a more “crispy” bark

FYI the Franklin bbq rub defiantly has salt

BBQ Spice Rub: Salt, Garlic, Onion, Sugar, Paprika, Spices, Shiitake Mushroom Powder and Tomato Powder [Tomato and Silicon Dioxide (Free Flow Agent)].

I would’ve liked to see Meat Church!

How dare you feed cows to the children? LOL This will turn heads, as Black's left Franklin's and Goldee's in the dust.
The group taste test is awesome. Great work.

Next up… Month long brisket cook… 😂😅🤣

Interesting video! I noticed you put the blacks on the top shelf of the kamado vs Goldees and Franklins on the bottom. I'm not exactly sold on the cooking to 160, refrigerate, reheat and hold. When you squeezed it while you were slicing, I didn't think it was as moist as other briskets that you've done. I'm wondering if juiceness had a part to play in the scores? Side note, your link to the meater wireless probes doesn't work

EXCELLENT! next brisket will be done like this. 17 hour hold may be difficult to accomplish and monitor if done on the 3rd day. That means I'll have to put it on at midnight if dinner is served at 5 p.m. (?)

The Black's 1932 rub is very salt forward, maybe even too salty for anything other than a large fatty brisket. My guess is that 60% of your testing panel preferred the Black's rub, prepped and cooked the Black's method (12-24 hour dry brine), because of the additional saltiness and the time to allow the salt to penetrate the meat. I also have the Goldie's and Franklin rubs and they are not nearly that salty (in my experience). That still supports your experiment, but perhaps the salt (table or otherwise) played a large role. The Franklin and Goldie's rub all work well on a variety of meats, but I have not yet found another application for the Black's.

The only rub I don't have is Blacks so omw now to buy some!

nice job🥰