View Full Version : Brisket salt and pepper?

12-13-2014, 05:11 PM
What a good ratio for a brisket rub

12-13-2014, 05:15 PM
50/50 but salt will likely be courser when measuring.

12-13-2014, 06:24 PM
50/50 by weight, not volume. Kosher salt, not table salt. I used table the first time because I didn't have kosher, it was almost too salty.

12-13-2014, 06:27 PM
Generally it's a 50/50 blend of salt to pepper but it's a little difficult to answer your question because there's different brands of kosher salt with different grain sizes and different sizes of "coarse" ground pepper as well. I use a kosher salt from my local grocery store and it's different from Morton's but it matches perfectly with the coarse pepper that I bought at Costco and mixes 50/50 for just the right blend. I think that you'll just have to play with what you have available to you until you get the right mix.:grin:

Pitmaster T
12-13-2014, 07:16 PM
Do you reeeeeeeeaaaaallly want to know?

12-13-2014, 08:47 PM
Do you reeeeeeeeaaaaallly want to know?

I do. Always looking to improve.

12-13-2014, 08:48 PM
Kosher salt is 2X denser than pepper by volume so if you go by volume to get true 50/50 or 1:1ratio 1/4 cup K salt to 1/2 cup course ground Pepper

12-13-2014, 08:53 PM
Its really not that complicated. Sprinkle with kosher salt, then pepper and then garlic powder and put it on the smoker. This will make a nice bark and let the meat flavor speak for itself.

Big Dan
12-14-2014, 12:21 AM
1 Cup of Kosher salt and two cups of black pepper, 16 mesh.