I'm back w/ my third brisket cook on the Old Country BBQ Pits Pecos w/ the stack extension and removed baffle. This time, I'm trying out a 2:1 ratio of black pepper to kosher salt, which is used by several bbq places in central Texas, like Leroy & Lewis and as seen on Chud's BBQ. Though I'm not using 16 mesh black pepper, I'm doing it with freshly ground black pepper. Come a long and see how it turns out.