I haven't had a problem with too much pepper since I switched from regular table black pepper to a course ground. 50/50 with kosher salt. My brisket now looks like PitmasterT's . No foil! Pepper mellows with time and smoke. Foil will take this away, so different methods are needed. This is why you can't mix and match.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.