Originally Posted by Jramey0406
50% salt, 25% pepper and garlic powder is great on anything
This is exactly what I use. And I don't bother with weighing it either. Not for BBQ. I think that the real reason that some people think that mix is too salty is because they are using standard table salt and don't wrap. A half cup of iodized table salt will weigh more than a half cup of coarse Kosher. I use Kosher and it comes out perfect for me every single time, even for grilling. I also wrap so I know that quite a bit of that outside salt will liquifiy off and into the juice so when I do brisket I LOAD that guy up.... Many variables at play.