u/Ih8rice

Title. Brisket has been dry brining for 12 hours. I'm about to pull it and start my overnight smoke for 4th. I've got the three meat church products I wanted to try out. Which of these three will make the brisket too salty if I add a light coating to the brisket before smoking it? I applied the standard 1/2 tsp coarse salt per pound.

I also have ingredients to make a salt free rub but these are obviously easier to apply.

Lawn is 85-90% filled in and growing vigorously. I have it regulated and am applying heavy doses of N to get it to fill in and spread. I'm mowing every 2-3 days. I'm 30 days post germination. I'm currently rotary mowing at an inch and 3/4. I'd like to get it as level as I can and get it to an inch and a 1/4 before going to a reel mower next year. Yard had some washout and mole issue during germinating so it's uneven in areas. Is it too early to even think about doing that?