Salt and Pepper Rub Questions

Dondgc

I am hoping to cook a brisket this weekend using Aaron Franklin's salt and pepper only method.  That seems as though it will require a pretty large amount of salt and pepper.  What kind of salt and pepper would you guys recommend? I have table salt and large grained sea salt on hand - I was thinking maybe sea salt but pounded a little to break it down?

And what about pepper? I can't imagine grinding that much pepper by hand..

Or am I overthinking this and anything will do?

buzd504

Kosher salt and fresh ground black pepper.

NPHuskerFL

Coarse kosher salt and yes I use fresh cracked pepper but, coarse preground in a shaker is fine too. 50/50 mix by weight. 

gdenby

Table salt may have iodine mixed in, and/or anti-caking agents. Kosher salt or canning salt is plain salt, and good.

The black pepper needs to be coarse ground. Most canned stuff around me is medium to fine ground. Kinda stale, and what flavor is left cooks away, it seems to me. So I do grind fresh pepper, or sometimes mash it in a pestle. Got a blender or a coffee mill?

Dondgc

@gdenby - both.  I hadn't thought about using a coffee grinder...

buzzvol

Plus it gives your next pot of coffee that extra kick

XC242

If you want to purchase specialty grinds of black pepper check out Penzey's spices. 

northGAcock

I agree with @gdenby on the coarse ground pepper. I myself believe in kosher salt myself.

anton

Big salt& big pepper. That's what I call Kosher coarse salt, and coarse black pepper. All you need on a brisket.

anton