Hi All,
I have notified Kenji of the error but most of you on this site cook by weight and not volume measurements.
This is what I sent Kenji:
"I would like to point out a serious typing error in your Directions on the Anova Site:
http://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket
The recipe seems sound but the Directions are wrong.
Step 2
Combine the pepper with 1/4 cup of kosher salt and rub it evenly over every surface of the brisket. If you're using pink salt, add 1 tablespoon of pink salt (about 10 grams) to the rub before applying it.
That puts the Cure #1 (6.25% Sodium Nitrite) well over 500 PPM of Sodium Nitrite in the recipe besides throwing NaCl balance off. 1 teaspoon would be about 7 grams which would be close for the recipe."
My warning is to be careful with Sodium Nitrite whether pure like Chef Jacob uses or 6.25% Sodium Nitrite pink salt!
Chris