I finally got called out for my rub being too salty at a comp

I was at a local KCBS backyard contest over in Wichita last month and one of the judges left a note saying my brisket had a salt lick on it. I always use the same 3-2-1 method with a custom rub but I guess I went heavy handed on the kosher salt that day. It stung a bit because I thought that brisket was my best yet but now I'm second guessing my whole recipe. Has anyone else had a judge call them out on salt specifically or did I just get a picky judge? I'm thinking of cutting my salt by half and adding more paprika to balance it out.

3 comments

3 Comments

jordan_henderson1311d ago

Good question, how long are you resting your brisket after it comes off the smoker. A lot of people don't realize that the salt keeps pulling moisture out during the rest, so a heavy rub can turn into a real salt bomb by the time you slice it. I'd also ask if you're wrapping in butcher paper or foil, because foil traps all that salty juice right against the meat. Cutting the salt by half and bumping up the paprika sounds like a smart move to me, but you might try resting it unwrapped for the first hour to let some of that excess salt steam off. The judge might have been right, but it's worth testing your own theory at home before you change everything for a contest.

pat_murray5311d ago

Haven't you found that even a light salt rub gets stronger after a few hours wrapped up tight in foil?

elliot_roberts10d ago

Has anyone looked at what kind of salt you're using? Table salt and kosher salt dissolve way different. I switched to a coarse sea salt last year and noticed it doesn't hit as hard even with the same weight amount. The big crystals take longer to break down so you don't get that instant salt punch. Could be your rub is fine, just the wrong grind.