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Brisket S&P Rub

BB-que

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Quick question, If you are using a simple S&P rub for beef can I just weigh out kosher/BP to get my 50/50? Am I overthinking it, just eyeball it? Also wasn’t sure if matters if kosher salt or sea salt. Just don’t want to ruin a brisket - gonna dry brine it for 24 hours or so and see what the result is. Hoping it helps keep my smaller briskets tender.
 

HalfSmoked

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I'm sure you will get a lot of options on this but I would just eyeball it.

Warren
 

TNJAKE

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Use kosher salt and coarse black pepper. Mix 1/4 cup each together. However if you are planning on dry brining I wouldn't add salt to the rub and just hit it with the cbp
 

TuckersBarbeque

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Warren's right, a lot of opinions on this. So here is mine:
For a 50/50 you could do it by weight if they grain size is different. If you are using 16 mesh and course kosher, you could probably do by volume.
If I were in your shoes, I would take 1/4 tsp/pound of course kosher salt and dry brine the brisket for 24 hours. Then when it was time to go on the smoker, I'd mix another 1/4 tsp/pound of course kosher salt and 1/2 tsp/pound of 16 mesh black pepper and rub the brisket with it. Then put it in the smoker. If you don't have 16 mesh pepper, use 1/8 tsp/pound.
I believe this is a balance between dry brining and getting some of the salty bite in the S&P rub.

Assuming a 16 lb brisket
Total salt: little less than a 1/4 cup
Total pepper: Little less than a 1/4 cup.
 
Last edited:

HalfSmoked

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Thanks for the like Chop it is appreciated.

Warren
 

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