I'm cooking between 40 and 80 briskets this weekend...no not on the WSM, but between 2 or 3 large pits/smokers. In the past the guys usually just salt and pepper them, but I think I'll do up a rub. Not sure what recipe I'll do, I've got to check to see what's already been purchased and go from there. There does seem to be a fair amount of white pepper available. How does white pepper hold up on the longer cooks and is there an appreciable difference between it and the black when used as a brisket rub? I may do a Salt Lick variation; salt, pepper, onion and garlic powder, cayenne, maybe some thyme. But in general, if you were to rub 40 briskets, what sort of volume would you recommend mixing up? Right now I'm thinking of about 15 cups for 40.