Originally Posted by Bludawg
The reason some of you complain about S&P being to salty is your measuring by Volume not By Weight.
I also have a hunch that some people are really laying the S&P rub on really thick. You do not want to get the Salt and Pepper rub caked on like you do with regular rubs on a pork butt. You want a nice light even coating of it. I have done 50/50 salt pepper with morton's kosher salt and course ground chef's black pepper and it turned out great.
Watch Aaron Franklin's video that he does prepping the brisket and you will see he only lightly coats the brisket with the S&P rub.