I’ve used 3 parts coarse ground Tellicherry black peppercorns, 2 parts kosher salt, and 1 part dark brown sugar + cayenne to taste for a couple of years with good results ... but I just picked up three prime trimmed packers from H-E-B on sale and am in the mood to experiment.
John Lewis from La Barbecue in Austin uses:
- 1/2 Cup freshly ground black pepper
- 3 Tbsp. Seasoned salt like Lawry's Seasoned Salt
- 3 Tbsp. Kosher salt
- 1 Tbsp. Granulated garlic
He worked as a pit master for Franklin’s in Austin for a couple of years before opening his own place. Let’s just say the guy knows brisket. I figure it’s worth a shot.