Salt/pepper rub ratios and coarseness

Dondgc

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

JohnInCarolina

Dondgc said:

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

I tend to go heavier on the pepper, but have never measured it out so don’t know about ratios.

I would advise against using table salt unless you really want something very salty.  

Dondgc

JohnInCarolina said:

Dondgc said:

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

I tend to go heavier on the pepper, but have never measured it out so don’t know about ratios.

I would advise against using table salt unless you really want something very salty.  

Thanks. Too salty is exactly what I want to avoid.

lkapigian

1 part pepper ( course ) .5 part salt ( course ) .5 part Granulated garlic touch of MSG ( about TBS per 2 cups of rub )

lousubcap

I go heavy on pepper (think Salt Lick) and light on the salt.  Never really measured but if spit balling, I would guess 4-5 parts by volume pepper to salt.  A little MSG, garlic powder and cayenne pepper for the finish.  Just cook lots of briskets (or big beef protein) and play around with it.  For me, if you don't over salt then the consumers can dial it up if desired.  FWIW-

SGH

Dondgc said:

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

The general consensus is 50/50 by volume of #16 mesh black pepper and Kosher salt. But you can certainly taylor it to your liking. 

Hope this helps 👍

Carolina Q

Here’s how Aaron Franklin does it. About 6:40 in “the brisket” segment. 

https://m.youtube.com/channel/UC556b-Cl0Fp02iMc96yoJbgLot

lkapigian

lousubcap said:

I go heavy on pepper (think Salt Lick) and light on the salt.  Never really measured but if spit balling, I would guess 4-5 parts by volume pepper to salt.  A little MSG, garlic powder and cayenne pepper for the finish.  Just cook lots of briskets (or big beef protein) and play around with it.  For me, if you don't over salt then the consumers can dial it up if desired.  FWIW-

@lousubcap , glad I'm not the only one in the MSG Camp

SGH

lkapigian said:

glad I'm not the only one in the MSG Camp

You are not alone my MSG using friend. Been using it for years. And not just for brisket. 

Dondgc

lousubcap said:

I go heavy on pepper (think Salt Lick) and light on the salt.  Never really measured but if spit balling, I would guess 4-5 parts by volume pepper to salt.  A little MSG, garlic powder and cayenne pepper for the finish.  Just cook lots of briskets (or big beef protein) and play around with it.  For me, if you don't over salt then the consumers can dial it up if desired.  FWIW-

So what’s a “little” MSG? I’ve not used it before. Maybe a tablespoon in a cup of rub? Or more?

lkapigian

Dondgc said:

lousubcap said:

I go heavy on pepper (think Salt Lick) and light on the salt.  Never really measured but if spit balling, I would guess 4-5 parts by volume pepper to salt.  A little MSG, garlic powder and cayenne pepper for the finish.  Just cook lots of briskets (or big beef protein) and play around with it.  For me, if you don't over salt then the consumers can dial it up if desired.  FWIW-

So what’s a “little” MSG? I’ve not used it before. Maybe a tablespoon in a cup of rub? Or more?

Start small, I go 1 tbs per 2 cups of rub ....1/4- 1/2 teaspoon for something that will feed 6 people.....

fishlessman

i salt it til it looks pretty salty then pepper it til it looks pretty peppery. did i mention i marinate it in a half box white sugar for 4 hours before the salt and pepper go on

buzd504

SGH said:

Dondgc said:

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

The general consensus is 50/50 by volume of #16 mesh black pepper and Kosher salt. But you can certainly taylor it to your liking. 

Hope this helps 👍

Morton is actually twice as salty (by volume) as diamond.

https://www.tastecooking.com/kosher-salt-question/

(and that is an interesting article on salt, regardless)

HeavyG

buzd504 said:

SGH said:

Dondgc said:

I typically rub down my briskets (when I do one, which is not often) with a 50-50 salt and pepper mix. By volume. Is that how most of you portion it out? Or do you go by weight, which results in a much different mixture?

Also the last time I did a brisket I used very coarse sea salt, which really didn’t break down like I thought it would. Is regular table salt a better option?

The general consensus is 50/50 by volume of #16 mesh black pepper and Kosher salt. But you can certainly taylor it to your liking. 

Hope this helps 👍

Morton is actually twice as salty (by volume) as diamond.

https://www.tastecooking.com/kosher-salt-question/

(and that is an interesting article on salt, regardless)

That's why all the cool kids measure by weight not volume.

SGH

buzd504 said:

Morton is actually twice as salty (by volume) as diamond.

If it is I have not noticed. But I like salt so it would have to be overwhelming for me to notice. Not saying it is or isn’t. But i have never noticed that big of a difference myself. 

(and that is an interesting article on salt, regardless)
Definitely 

SGH

HeavyG said:

That's why all the cool kids measure by weight not volume.

Some of the cool kids do not measure at all. They neither weigh nor measure. They simply eyeball it. I can honestly say I have never measured salt, pepper or any seasoning for a brisket, clod, butt or anything going on the smoker. Boiling seafood, that’s a different story. I do measure. Smoking I do not. 

Dondgc

HeavyG said:

That's why all the cool kids measure by weight not volume.

Which gets back to my original question on salt and pepper ratios. By weight or by volume? You would mix by weight?

SGH

Dondgc said:

 By weight or by volume?

Brother you going to get all kinds of answers to this depending on who you ask or what you read. Looking at Franklin’s book and first videos the famous brisket rub was supposedly 50/50 by volume. Take that for what it’s worth but that is what he says in his book and video. 

However most people season to their liking and personal preference. Usually leaning more heavy on pepper than salt. 

I would venture to say that most, or at least many folks do not even measure out salt and pepper. They apply it by eyeball. For brisket I fall into this camp myself. I put what to my eye is a decent coat of salt then a fairly heavy coat of pepper. Never once have I measured out salt and pepper. 

With all that said, do it anyway you want. There is no right or wrong way. If you don’t like a lot of salt simply cut it down to you liking. 

lkapigian

If in using like grains I eyeball it, if dissimilar , by weight 

HeavyG

Dondgc said:

HeavyG said:

That's why all the cool kids measure by weight not volume.

Which gets back to my original question on salt and pepper ratios. By weight or by volume? You would mix by weight?

Personally,  I would treat it as a visual problem - just sprinkle on salt until it has the coverage I want (light/medium/heavy) then do the same with pepper.

I've never made a pre-mixed batch of salt/pepper rub but I guess if I was inclined to I would likely have to find the right combo thru trial/error to find one that has the amount of saltiness is needed.