Black's BBQ Pitmasters Share BBQ Seasoning Secrets in Goodtaste with Tanji
Great barbecue starts with proper seasoning, and in Goodtaste with Tanji, the pitmasters at The Original Black’s Barbecue share expert techniques for using salt, pepper, and smoke to enhance the natural flavors of brisket, ribs, and pulled pork. Fourth-generation pitmaster Barrett Black discusses the importance of salt penetration and the 12-16 hour smoking process.
Watch the episode
Seasoning is the foundation of great barbecue, and The Original Black's Barbecue is sharing its expert techniques on Goodtaste with Tanji in BBQ Seasoning 101: Mastering the Basics.
In this episode, Black’s BBQ pitmasters break down the essentials of seasoning brisket, ribs, and pulled pork, emphasizing the power of salt, pepper, and smoke.
The Black family opts for table salt to season their world-famous smoked meats, an ongoing tradition for decades.
“It will penetrate the meat so much deeper, giving the entire cut of meat more flavor as you cut into it, especially thick cuts like brisket,” says Barrett Black, fourth-generation pitmaster, sharing a key lesson from his grandfather.
The episode also covers Black’s BBQ’s signature low-and-slow smoking process, which lasts 12-16 hours, allowing the flavors to fully develop while keeping the meat tender and juicy.
Whether you're a backyard pitmaster or a barbecue enthusiast, Barrett offers insider tips to elevate your BBQ game in this episode.