That fancy rub recipe from the competition circuit isn't working for my backyard offset

I tried following this top 3 finisher's rub from a Kansas City contest last weekend, and it came out way too salty on my brisket. The recipe called for 2 parts pepper to 1 part salt, but my smoker runs at 275 instead of their 250, so the salt concentrated more over 12 hours. I think the pros using hot and fast methods can get away with heavier salt because less time means less absorption. Has anyone else tweaked competition recipes for lower and slower home cooks?

2 comments

2 Comments

ruby4501mo ago

OH wow, that's a really good point about the temperature difference! I bet the slower render at 275 lets the salt penetrate way deeper before the bark sets, so you're basically double salting by the time it's done. Maybe try bumping your rub down to a 1.5 to 1 ratio or even 1 to 1 and see if that balances out over the full cook.

felixfisher1mo ago

Just what we all need, a math problem attached to dinner.