Hetuck
Assistant Coach
I've never heard of any Texan putting cumin on their brisket. Just salt and a heavy coating of black pepper to make a crust is the accepted standard. And you can't over pepper. I guess you're not a fan of steak au poivre.I'll put authentic Chicago South Side rib tips in the Pepsi Challenge against any BBQ and certainly dried out, over-cumin'd, over-peppered Texas brisket.

		
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