Dry brined brisket... how to rub 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?

lousubcap

I don't recall seeing Aaron Franklin mention pickle juice although I recall John Lewis mentioning using it (to cut the mustard base) on the binder for brisket rub.
Regarding your question about salt after dry brining, I have never dry brined a brisket but do it for every steak cook.   Thus related, I do not add additional salt to any rub.  With a BGE, spritzing is not needed (remember Franklin is cooking on an off-set and the air-flow drying factor with those rigs is real and needs attention).
Given I don't dry brine, I use a mixture of fresh smashed pepper, light on the salt, some paprika, garlic powder and accent (aka MSG).  Depending on the mood or taste test I will add onion powder.  FWIW-

BuddyC

Pretty much like my rub recipe. I think I will go with a very light dusting of Lawry's since it has salt, and then a nice layer pepper and other spices minus the salt. I just finished making a smoked beef tallow that on the egg which I am still not sure yet if I will inject or simply slather it on the butcher paper when it is time to wrap.