Brisket Rubs: Salt or No Salt?

DavidR

I've been using many types of rubs on briskets, all of them with salt in them. Yum-Yum Steak Seasoning for the most part.[p]Then, I've heard other people say that salt will draw the moisture ou to the meat, so don't use it?[p]Has anyone noticed any difference in the moisture content of their cooks using salt vs. non-salt rubs?

RhumAndJerk

DavidR,
Try this Rub for Brisket.
It is Elder Ward’s from his recipe that is posted here. It is what I use on Brisket with great success.[p]Ingredients:
• 4 Tbs Kosher salt
• 4 Tbs raw Hawiian sugar
• 2 Tbs ground Cumin seeds
• 4 Tbs McCormick Chili powder (Chile en polvo oscuro)
• 2 Tbs cracked Black pepper
• 1 Tbs Cayenne pepper fine ground
• 4 Tbs Hungarian paprika
• 2 Tbs Thyme ground [p]Hope this Helps,
RhumAndJerk[p]

Unknown

DavidR,
I don't use salt for leaner cuts of meat, but butts and briskets, I say its ok because of the fat content (JMHO)

djm5x9

DavidR:[p]If a rub has a large volume of salt you may want to apply it a couple of hours before the cook, not the night before.
[/b]

Unknown

DavidR,
Unless the salt is breaking down connective tissue and rendering fat it will not dry out a butt or brisket.
Jim

GRILLEMARK

DavidR,
Scince I had a heart attack I dont use salt at all and dont even miss the stuff! But salt will start to draw out moisture from anything you put it on except the human body which makes you retain water.