SMF Premier Member
- Joined Nov 8, 2016
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.