Salting an injected Brisket

[Smithwell00]

I've injected my 9.6 lb brisket with 2 tablespoons kosher salt, 1 tablespoon sugar, 2 teaspoons Worcestershire, 4 cups low sodium beef stock, and 1/2 tsp of Ac'cent. The brisket would only hold about 1/3 of the mixture.
Should I add salt to my rub or is this too much salt?
Any rub suggestions?

[emil.glatz]

I would rub without salt, and then salt to taste at serving time.

[compman]

I'd put salt on it. You should be fine. It can handle it

[Huskee]

The typical dry brine recommendation is 1/2tsp Kosher salt (or 1/4tsp table salt) per lb of meat- therefore with a let's say 10lber you'd add 5tsp Kosher or 2.5tsp table. That would be the amount for a dry brine, meaning the salt you'd sprinkle on the meat and the amount that would stay on the meat.

If you used 2 Tbsp (~6 tsp), and only ~1/3 made it into the meat (~2tsp), you'll probably be just fine to add a pinch of salt to your bark, otherwise your bark may be quite bland. Personally I would only add just enough to give the bark flavor. The salt you injected plus the worsch. and other flavors should be plenty internally.

[Smithwell00]

I should have salted but flavor was great and better to be on the safe side of too much salt. Thanks.