Combine all of the ingredients in a medium bowl and whisk well. Store in an airtight container and shake directly onto the brisket with your hand. Make sure to mix the rub well as you go, to avoid the fine ingredients and the black pepper separating.

This dry rub recipe will make enough for a 15-pound brisket, and still have additional rub for the future. Probably about 3-4 cooks. For best results, use within 2 months.

The best way to coat the brisket is to trim it first, and then place it on a vessel, suck as a cookie sheet, that will collect any rub that falls off. That collected rub can then be used on the sides of the brisket and prevents waste.

This delicious rub can be modified and made your own rub by adding flavors such as dry mustard, red pepper flakes, white pepper, and even monosodium glutamate powder (which is commonly used in world bbq championship rubs for that "one bite barbecue" punch of flavor.)