Brisket Rub

Ingredients

• 0.5 cup kosher salt
• 0.5 cup black pepper, 16-mesh (coarsely ground)

Instructions

1. Combine the kosher salt and black pepper in a bowl and stir until perfectly uniform.
2. Funnel the mixture into a shaker or an airtight jar with large holes for even coverage.
3. For use, season brisket on all sides with a light, even shower of the rub until the surface is well speckled; you may not need all of it.
4. Let the seasoned brisket rest 30–60 minutes at room temperature to hydrate the rub while you heat the pit, or refrigerate up to 12 hours before cooking.
5. Store leftover rub airtight in a cool, dry place for up to 3 months; shake the container before each use to redistribute.