Looking for some help here. I am the brisket smoker for my family. My dad just spent a week in the hospital with heart issues and is now on a strict low salt diet. Does anyone have any experience with low salt options? I am guessing my seasoning is less sodium than what most commercial places use but I am interested in any tips from people who have tried to keep sodium low.

Make it as normal and have him not eat the bark?

Instead of 50/50 S&P cut back to 30/70? Or 25/50/25 something else.

Mathguy64 said:

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Make it as normal and have him not eat the bark?

Instead of 50/50 S&P cut back to 30/70? Or 25/50/25 something else.

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Good idea. I was thinking a salt substitute also.

I haven't tried it, but msg (Accent) is used by some as a lower sodium option on bbq.

Plenty of rubs out there that are paprika based. I do not use S&P due to salt content. You will not get the crust but I've never had any complaints. You can also blend in more pepper if youre looking for a deeper crust.

You can buy NO-SALT at krogers taste just like salt, but zero sodium