Dry Brining... how to season afterwards

BuddyC

I am doing a 48 hour dry brine on my brisket. Added a little bit of garlic and onion powder in with the salt just because. I did the recommended 1/2 teaspoon of kosher salt per pound. I am assuming after 48 hours the meat will have a nice degree of saltyness. Who all has dry brined and did you still layer a mixture of salt and pepper all around to get a good bark or did you only use pepper and some other salt-free seasonings? What mixture did you use? I am actually trying the supposed Franklin thing by using pickle juice( I put some on before applying the salt brine) and may spray with a mixture of pickle and worcestershire throughout the cook. He supposedly used Lawry's but the one I have contains salt(not even sure if there is a salt-free Lawry's)... should I be ok sprinkling some on along with whatever rub mixture I end up using to cover the brisket or should I avoid more salt at all cost since I will have brined for that long?