I've tried a 1/2 dozen commercial brisket rubs. I don't like them. I do 1/4cup kosher salt and 1/4 cup of course grain pepper on every brisket. Comes out great and everyone loves them. The key is getting the grain sizes to match the 50/50 portion.
And I've met Aaron Franklin. He is no liar.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.