Brisket rub color went from dull brown to deep mahogany after I switched to coarse black pepper

Charlie Flores · 2026-10-28T15:45:04.539519+00:00

My last two packers came off the smoker looking flat and muddy, and I finally traced it to the fine ground pepper I was using that basically steamed into mush by hour 6. Went to the 16 mesh coarse stuff at the restaurant supply on Route 9, and the bark on the Sunday cook actually set up dark and crusty instead of sitting there wet. Any of you run coarse pepper and notice the same thing, or is my humidity just doing me dirty?

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Brisket rub color went from dull brown to deep mahogany after I switched to coarse black pepper | BBQ Pitmasters - The Community Guide