Anyone have a real good home made brisket rub they want to share?

I plan on smoking a brisket tomorrow... need some recipes to choose from.

I sometimes season with K salt, cracked pepper and minced garlic and onion then use some good quality pecan wood lightly with good quality lump. I know it sounds simple, but it will surprise you how well it will turn out.

My Modified Alton Brown's Rub
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8 tablespoon Brown Sugar
3 tablespoon Kosher Salt
1 tablespoon Chili Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Chipolte Seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Thyme, dried or rubbed


From the Cooking Topics, here are some good rubs ...

Weber's Basic Rub
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2 Tablespoons granulated sugar
2 Tablespoons ground black pepper
2 Tablespoons sweet paprika
2 Tablespoons pure chili pepper powder (e.g. ancho)
2 teaspoons onion salt
2 teaspoons garlic salt
2 teaspoons celery salt
2 teaspoons seasoning salt


Modified Louis Charles Henley's All-Purpose Rub
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6 Tablespoons Lawry's Seasoning Salt
1.5 Tablespoons finely ground black pepper
1 Tablespoon granulated garlic
1 Tablespoon paprika
1-1/2 teaspoons chili powder


Midnight Brisket Rub
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1/8 cup salt
1/8 cup black pepper
1/8 cup paprika
1 TBSP granulated garlic
1 tsp dry mustard
1 tsp Accent (MSG)

This is what I went with:

1/4 c brown sugar
1/4 c paprika
3 T Kosher salt
2 T black pepper
1 T white pepper
2 t garlic powder
2 t onion powder
2 t celery seeds
1 t cayenne pepper

I used all of that on a 10.5 lb whole, untrimmed packer. It'll sit tonight in the fridge and go on the smoker as soon as I wake up. Using 3 chunks apple, 3 chunks oak.

Season cap side with kosher salt and black pepper only.

Trim well the non-cap side so seasoning gets to the meat, not just on the fat. Season non-cap side with salt, thyme, black pepper and home made chile powder (2 ancho, 1 guajillo, 1 New Mexico)

Try this or this. Both are devoid of paprika so are more flavorful. Less sugar will increase flavor breadth as well.