I know...it's farkin' crazy talk to think that a rival pitmaster of Aaron's would be spillin' the beans on how his brisket can't possibly be just an S&P rub and he couldn't possibly be fibbin'?!?!?!
Next thing you know, they'll be saying that's all a lie that people in/from NC only sprinkle their pork with salt before throwing it on the pit and if that's all we/they did, it would be absolutely horrible!!!
Truth be told, I use to muck up a lot of meat trying different rubs and what not. In the end, less is more.
For those that think the S&P rub is to salty, I'd recommend using Dixie Crystals kosher instead of Morton. I also add in a little granulated garlic and onion to my rub.
But I can assure you that you won't ruin any cut of meat with some thing so simple as long as it's a good quality grade/cut to begin with.
As far as what Aaron sprays on his brisket, it is a 50/50 of water and worcestershire.
Here's a thread I put up about my experience with Aaron's technique and the results. Hands down the best brisket I had cooked to date: