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Kendu Spice Co. · Pit Guides

Pit Guides: Bark, Salt and Brisket

Straight answers on the parts of a long cook that make or break the bark: how much salt to use, what the rub is doing, and when to wrap. Written by Will, the cook behind Moon Rock.

All guides

How to Salt Brisket When Your Rub Leaves It to YouSalt brisket first with about 1/2 tsp kosher salt per pound, then 1–2 tbsp Moon Rock per pound and an overnight rest. Why it works, and how much salt by cut.Read the guide → How to Build Brisket BarkBrisket bark forms when rub, rendered fat and smoke dry onto the surface. A dry surface, a rub that caramelizes, a steady 225–250°F pit and a late wrap build it.Read the guide → Coffee Rub for Brisket: What Coffee Does to BarkCoffee in a brisket rub deepens the bark and adds a roasted, savory note. How Moon Rock uses coffee, molasses and pepper for a dark crust with no dye or charcoal.Read the guide →

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