Salt and Pepper rub on a brisket

[akoda]

I am planning on doing my first salt and pepper only rub on a CAB brisket this weekend. Normally when I rub a brisket I put the rub on pretty heavy. How should that change? I am wondering about a lot of salt in the rub an the impact that will have on the finished product.

Thanks

 

[sliding_billy]

I still rub fairly heavy when only using S&P. The cookie is where the flavor is at for me.

 

[aawa]

50/50 by weight of salt and pepper is a great start. I also throw in 1/4 part by weight garlic powder.

I took advice from Aaron Franklin's videos on youtube BBQ W/ Franklin on how to trim/rub/cut a brisket.

I put a nice even coat of the rub on the brisket but can clearly see the meat through the rub. Here are my last several briskets I have done with the rub on them.

 

[akoda]

Thanks, for the replies. I will give it a go this weekend and adjust as needed.

 

[starkag]

I oversalted a brisket big time once because I put a half/half rub on pretty heavy. I don't think you can overdo it on pepper, but it can get too salty to my tastes. Mine look about like the pictures by aawa, never heard any complaints about the bark.