ALBBQ

I thought that fresh ground pepper would be too peppery by the time you've coated a brisket but not tried it

Hello, I have been using coarse ground pepper from the supermarket in the rubs so far but was hoping to find some 16 mesh black pepper, has anyone manager to find a source for this or does everyone just make do with what they can find here in the UK supermarkets ? Also if anyone has experience with using both is there much difference in taste when cooked ? i feel like the coarse ground pepper from the supermarkets is way larger that then 16 mesh that everyone uses in america. Thanks