Dalmatian Rub (Texas Brisket)

Ingredients & ratio

50/50 salt to pepper by volume. Nothing else. Apply 30-60 min before cook, or up to 24h ahead for deeper penetration.

Preparation

1. Grind the pepper coarse right before mixing — never use pre-ground pepper.
2. Mix salt and pepper in equal parts in a bowl.
3. Apply generously to all surfaces of the meat, pressing gently.
4. Rest in the fridge at least 1h, ideally 12-24h uncovered — creates a more intense bark.

Notes

Simplicity is the point. High-quality coarse salt (Diamond Crystal kosher) and freshly cracked pepper make a real difference. The default for any serious Texas-style beef cook.