I'm looking to smoke a SRF Wagyu brisket this weekend. It will be my first brisket smoke on my BGE XL.
I always have dry brined my briskets with kosher salt then used a saltless rub like Meathead's recipes, but I have a ton of Cooper's rub a friend brought me from Texas, and I love it on steaks. So I'm thinking of just going Cooper's for the dry brine tonight and having that be the rub.
Anyone done this and have experience with converting the usual 1/2 tsp/lb of kosher to a rub like Cooper's? My guess is Cooper's is mostly just salt and pepper but don't know the ratio.
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Yeah it's almost impossible to say - you've just got to eyeball it and use your judgement. I will say this... it's a big freaking hunk of meat. It can take a lot of salt. I've always been pretty heavy-handed on the salt TBH, and I've never had a brisket end up oversalted.
Yeah it's almost impossible to say - you've just got to eyeball it and use your judgement. I will say this... it's a big freaking hunk of meat. It can take a lot of salt. I've always been pretty heavy-handed on the salt TBH, and I've never had a brisket end up oversalted.
texastweeter and realdocBBQ so you think just put the rub on as I would any rub, covering all surfaces etc for a good bark, and that should suffice for salt?
Absolutely. I've done that PLUS adding a light to moderate layer of kosher salt FIRST. I've never had an oversalted brisket. Yes, some ribs, but not brisket.
I also agree with the guys above though I find it useful to taste the rub right out of the jar too get a sense of just how salty it might be. I find that for the sake of bark, if I'm happy with the salt level, I'll often have to add more ground pepper and/or paprika to "enhance" it.
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