I have been following a thread on another forum that talks about the concept of a Tri Level Rub for brisket. It is not so much about the actual ingredients of a particular rub but the size and saltiness classification of each ingredient. It is based on the premise that the smaller grain salts (canning salt, Lawry’s seasoning salt etc) act as a “carrier of flavor” and have the ability to transfer other flavors deep into the cut of meat. Almost like a dry injection of sorts.

As explained by the original poster


1st layer (Fine Salts Carrier pulling the next layer.)
2nd layer is Signature Flavor (Granulates, powders, low salt rubs)
3rd layer is large grains (pushing the two other layers flavor in sort of)

Caveat - If you are using finer grain salts and want to omit the first step then its a two step...That makes a fine product too.

Its kinda like
Layer one (fine salts)
Layer two (Dusts, powder granules)
Three (large cracked things)

In his thread he goes on to say that Layer One might include the finer grained salts like canning salt, or onion salt, celery salt or garlic salt etc.

Layer Two would be onion powder, garlic powder, paprika, and other things of that nature.

Layer Three would be kosher salt and cracked black pepper rubbed firmly in to create a great flavorful bark.

The ingredients that comprise each layer can be combined and applied together but each layer is applied separately rather than all of the ingredients mixed together into a single rub.

Just curious if anyone has any thoughts on this or has tried something like this. The brisket I am doing tonight was rubbed this way, but then I haven’t done too many briskets so I don’t have much of a basis of comparison. I can only report if it tasted good to me or not.:lol:

Dave

Well, pretty much the salt has to break down to about the molecular level with moisture before anything happens anyway. Even mortar and pestle ground salt looks like rocks compared to a salt molecule.

As long as ya got the stuff on there, I think yer fine ;{) I would not expect any difference tho.

I'm with Rich, I don't think there will be a difference either. But I'm not a pro chef either, I'm a pro eater.
It sounds like an attempt at a dry brine, but I don't think it would work (short term) without the hydraulics.:noidea: Now if left to cure for a few weeks, yeah. But you'll have to report back and let us know.
Are you slicing or pulling?

Are you slicing or pulling?

I will be slicing.

I guess it would be hard to compare methods though unless you did two briskets side by side -- one with all of the ingredients mixed up as a rub and applied together and one with all of the ingredients separated into the appropriate categories and applied as layers. I guess I could take a slice and cut the center out of it and see if I can taste the onion and garlic powders. That's pretty subjective though.

I don't really know the science behind it either and didn't have much luck Googling the subject. Where's Alton Brown when you need him?:noidea:

Dave

I don't really know the science behind it either and didn't have much luck Googling the subject. Where's Alton Brown when you need him?:noidea:


Coming over to my place for pulled pork and the Wings game later :cool:

Coming over to my place for pulled pork and the Wings game later :cool:

I hope he brings his camera crew. I'd watch that on Good Eats.:thumb:

Dave