Kosher salt is the MVP in a barbecuer’s arsenal. Its coarse texture and subtle taste are perfect for dry brining, rubs, and creating the perfect bark.

Today, we’re diving deep into kosher salt and answering all your burning questions, including what, when, and why I use it on almost everything I cook.

What is kosher salt?

Kosher salt is a coarse and large-grained salt mined from salt deposits. It generally appears as flat flakes or pyramid-shaped hollows.

Kosher salt is typically iodine and additive-free, made just from sodium chloride. The purer salt taste won’t affect your meat’s flavor. In fact, kosher salt is said to have a milder and lighter salty flavor than table salt.

It’s a popular choice with foodies worldwide as the larger flake size is easier to work with. In the barbecuing world, salt is an important ingredient in all styles, especially Texas-style barbecue. It’s often one of only three ingredients (salt, black pepper, and meat).

How kosher salt got its name

The name kosher salt comes from the fact the product is ideal for drawing fluids from meat—a process known as koshering. So, after being used for centuries to make meat kosher, the name stuck.

Unless it states on the pack that it’s kosher-certified, kosher salt is not actually manufactured following any religious guidelines as standard. In other parts of the world, kosher salt is also known as coarse-grained or kitchen salt.

Differences between kosher salt and regular table salt

There are a few key differences between kosher and table salt.

1. Texture and grain size

Kosher salt is known for its larger, coarse flakes. Meanwhile, table salt has fine, uniform grains​ that dissolve more quickly.

2. Additives

Kosher and table salt are both mined from salt deposits, so their main ingredient is sodium chloride. However, table salt is typically iodized and uses anti-caking agents, while kosher salt is predominantly additive-free.

3. Flavor

Table salt is denser in weight and salty flavor compared to kosher salt. Iodized table salt often has a slightly bitter aftertaste, which you won’t get from kosher salt as it’s rarely iodized. It has a purer, clean flavor.

Is kosher salt better for you?

Yes, kosher salt is generally better for you than table salt for a couple of reasons. Firstly, kosher salt is commonly additive-free.

Secondly, due to its form and texture, cooking with kosher salt typically results in meals with a lower overall salt content than table salt. As you’re salting by hand with larger crystals, you automatically tend to use less salt than when shaking a salt cellar.

Benefits of using kosher salt for barbecue and grilling

There are several benefits to using kosher salt when barbecuing:

1. Ease of handling: Larger grains make it easier to sprinkle over food and control the amount used​.
2. Flavor distribution: Even spread and slow dissolution enhances flavor penetration​.
3. Visual appeal: Adds a textured, artisanal look to dishes​.
4. Versatility: It’s great for seasoning after cooking, dry rubs, dry brining, and creating a flavorful bark on meat​. The larger flakes stick to meat much better than table salt.
5. Flavor: Let the meat shine and use kosher salt for its mild flavor and lack of aftertaste.

Using kosher salt for dry brining

We have a step-by-step guide to dry brining meat. But if you didn’t know, it involves rubbing raw meat with salt and letting it sit uncovered in the fridge for an extended time before cooking.

There are several benefits to dry brining with kosher salt:

• Enhances the flavor: Salt is a flavor enhancer. So when you let it sit on the meat for hours, it deeply seasons and brings out the meat’s delicious natural savory flavor.
• Moisture retention: Denaturing is the process of salt loosening a meat’s proteins. In lament’s terms, this helps the proteins hold more moisture, resulting in juicier meat.
• Tenderizes: Breaking down these muscle fibers and connective tissue also tenderizes the meat, improving the texture.

You can dry brine any type of meat. We’ve dry-brined everything from turkey to chicken to pork and lamb with amazing results.

How to dry brine with kosher salt

Here are the basic steps to dry brining:

1. Pat dry the meat with a paper towel.
2. Salt the meat (about ½-teaspoon of kosher salt per pound of meat is a good guideline). Ensure you cover all surfaces and press the salt into the meat.
3. Set the meat in the fridge for two to 24 hours. If possible, we recommend leaving it uncovered to dry it out yet lock in the moisture.
4. Cook your meat! Don’t be afraid to use your favorite dry rub before cooking, even if it includes more salt.

Can you use table salt for barbecue?

Yes, you can use table salt for barbecue. But the main drawback is the risk of over-salting because you have less control over the distribution.

If you decide to try table salt, you must adjust the quantities due to the difference in flake size. A good rule of thumb is to add another ¼-teaspoon of kosher salt for every teaspoon of table salt.

Popular kosher salt brands

The two most popular kosher salt brands are Diamond Crystal Kosher Salt and Morton Coarse Kosher Salt.

Diamond Crystal Kosher Salt is certified kosher, natural, and completely free from caking agents or additives. The American Culinary Association endorses it as the kosher salt most preferred by professional chefs nationwide. The pyramid-shaped coarse salt grains impart an intense flavor well suited to barbecue rubs and brining.

Morton Coarse Kosher Salt does contain caking agents, but it’s also certified kosher. The grains are finer than Diamond Crystal, making it a better choice for beginners prone to heavy-handed salting when cooking.

Other types of salt commonly used in barbecue

Here are some kosher salt alternatives:

1. Sea salt

Coarse sea salt has uneven, larger flakes made by evaporating seawater (who knew?). Like Himalayan pink salt, it’s mineral-rich, made from sodium chloride, and typically not iodized. It can have a white, gray, or pink hue, so don’t be alarmed.

Sea salt’s flaky texture makes it a great alternative for finishing dishes and brining. You can do a 1:1 swap for kosher salt, but be careful not to over-season. Kosher is slightly coarser than sea salt, so the latter can dissolve faster if you don’t keep an eye out.

Another option is Maldon sea salt, specifically from Maldon in England.

2. Pickling salt

Pickling salt is a slightly less conventional kosher salt alternative. Also known as canning or preserving salt, its fine grains make it a great option for dry brining because it dissolves quickly. If you’re swapping, use 1.25 or 1.5 teaspoons of pickling salt for every teaspoon of kosher salt.

3. Himalayan pink salt

Did you know Himalayan pink salt only comes from the Khewra Salt Mine in Pakistan? As the name suggests, it’s known for its pinkish tint. It’s mineral-rich, made from sodium chloride, and is usually not iodized.

It has similar large flakes to kosher salt, so it’s a great alternative to use in dry rubs. Plus, there’s no denying it’s more visually appealing (I said what I said).

Wrapping it up

With its coarse grains, pinchable flakes, and additive-free composition, kosher salt is the best regular cooking salt for every smoker’s kitchen.

If you want to expand your salt world even further, check out our guide to 16 different types of salt.