[Mariner]

I love the stuff.

My wife hates it.

From my perspective, if it goes on the grill or gets smoke applied, it should have Lawry’s.

Or Johnny’s.

https://johnnysfinefoods.com/products/seasoning-salt

Preferably Johnny’s.

[Migraine]

“InterStellar BBQ Kosher salt, black pepper, and granulated garlic.”

In other words: McCormick’s “Montreal Steak” seasoning. You can get it at Costco or Sam’s Club in the commercial quart size. That’s what I use on everything I ever grill. Good stuff.

[EnquiringMind]

MSG is what Lawry’s is.

[Repeal The 17th]

I use salt, pepper, garlic, and onion.
I occasionally add brown sugar.
Paprika brings nothing to the party.

[rdl6989]

Spog

Salt pepper onion garlic

[Smellin Salt]

First of all Texas monthly is a rag for upper crust lefty types who wear cowboy hats and gear during the Houston Livestock Show and Rodeo. Second off, there is nobody in Texas that cooks brisket with seasoned salt. If you were caught doing such a thing, you would be drummed completely out of the brisket cooking corps.

SS out

[logi_cal869]

Irony:

All the ingredients in this copycat Lawry’s recipe list are components of my own rub:

celery salt
paprika
onion powder
garlic powder
ground turmeric
cayenne pepper

/s

[the OlLine Rebel]

Amazing!

MY family discovered Larry’s long ago, don’t recall exactly how but I think I was a child on one of our summer trips in the South.

It’s a great seasoned salt.

Though I admit I haven’t used it in ages. But if you need it, it’s a great option.

[TLI]

I asked every pitmaster from the top ten barbecue joints on our most recent list for their seasonings. Here are their replies:

Top ten?

If the Salt Lick in Driftwood Texas is not on the list the got their info from a pamphlet or something.

The pit...

.

[muir_redwoods]

Liquid Smoke shows up a lot more often than most people think. It just works too well.

[Mathews]

I do a 30/30/40 rub. 30% pepper, 30% Lawrey’s and 40% course kosher salt. Briskets sit for 24 hours in the rub, butts are brined for 24 and sit in the rub for at least an hour. Ribs get rubbed and put on the Pit Boss immediately. Never had a complaint and most folks complement it.

[Yollopoliuhqui]

Walkerswood Jamaican jerk paste or Durkee’s jerk rub go on all my BBQ.

[Inyo-Mono]

Bookmark.

[Rockingham]

Texas style is my favorite BBQ. Thanks for the info.

[grobdriver]

Bookmark.

[Deaf Smith]

Smoke is the key…mesquite and (native) pecan.

*Native pecan meaning nut grown, not grafted.

Native persimmon also has its own special flavor.

[wardaddy]

I’m pretty sure coopers is just meat

You use sauce u want later

Brasil and Nicaragua and Argentina

Three churrasco laden nations use at most a salt coating

Mariu in Leme Rio de janiero

Rodiziho São Paulo

El Churrasco in Cordoba

But best to me was Los Ranchos in Managua

Went there

Before Sandies

During Sandies

After Sandies

Through it all they remained ultímo

[cpdiii]

1. Smoke 3-4 hours via a smoker and not over direct coals.
2. The coals should have water soaked oak or pecan laid on top.
3. Take out of the smoker and put in a deep large Roaster. It is still raw in the middle.
4. Take “Old Roy” BBQ sauce a whole lot and cut it in half with water. Pour it all over the brisket. Place in oven at 220 degrees until tender. About six hours. The Roaster should be covered and not open.

You will have a moist tender Brisket. It will have the smoked rind on it but not crusty. In the bottom of the roaster will be a rich gravy to pour over rice or potatoes etc. Drain the fat off. There will be a lot of it.

Serve it up with the choice of condiments that the eater wants.

It is easy but does take time.

[Vision]

Bm