The wife wants me to try again at brisket and I have some questions on rub.
First, I found a 50/50 salt pepper rub to be too strong. Is kosher salt not a good idea? Seems like I read somewhere kosher salt should be less salty.
Second, I don't see recommendations to apply the rub and let it sit overnight like I do with pork shoulder. Is it best to just apply right before putting it on?
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