Originally Posted by Bludawg
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).