So I'm doing a nice big brisket this weekend. I typically use Kosher salt and CBP, and that's it.
My question is if I'm targeting a 1:1 ratio between the two, how exactly should I measure that? In the past, I've measured based on volume, but it seems that's heavily dependent on how finely ground the CBP is and the density of the salt used. Kosher salt is not dense and I typically grind my pepper a bit more fine than most folks.
Should I be shooting for 1:1 volume? Should I be using volume but doing something like 1.5:1 salt to pepper because it's kosher? Or should I just plan on 1:1 by weight?
What's conventional wisdom on this one?