Dry brine Q

[leolaquitzon]

Putting a beef rub that contains salt on a brisket a day or so before smoking would provide same effect as doing a salt only dry brine no? All my rubs have salt so I can’t really dry brine and then rub before the smoke. I’d guess just putting the rub on 12/24 hours before would provide the same effect, wanted to get peoples thoughts who have dry brined brisket.

[U can do that again]

Personally I just use seasalt and pepper 50/50mix but pepper ground at least 24 hours in advance. Apply it an hour or so before it goes on the heat. Am generous with this rub looks as if the brisket has a jacket on. See other posts for pictures of previous briskets  and smoke ring.