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Unread 07-20-2013, 11:43 AM   #80
Knows what a fatty is.
Join Date: 04-05-13
Location: Buffalo Grove, IL
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Originally Posted by Bludawg View Post
Thanks for this advice. I've been keeping tabs on this thread all week. So since changing my rub will be among the adjustments I plan on making for my second brisket, what is typically recommended, with respect to ratios, going by weight as opposed to volume?

Something like 2 parts kosher salt to 1 part course ground black pepper to 1 part granulated garlic? Or cut back on the salt and go 1:1:1?

I'll whip out the kitchen scale and apply the rub lightly, as others have suggested (as opposed to a thick coat like for a butt).
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