Surprised by how much salt goes into competition brisket

I was watching a BBQ Pitmasters episode from a few years back and one of the judges mentioned that winning briskets often have over 2% salt by weight. That seemed like a lot to me, so I did some math. For a 14 pound brisket, that is nearly 5 ounces of salt just for the rub. I always thought I was heavy handed with seasoning, but this completely changed my approach. I tried it on my last cook for a family gathering and the difference was clear. Has anyone here actually weighed their rub to see what percentage they use?

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ramirez.sage1mo agoMost Upvoted

That 2% rule changed everything for me too lol