I Tried a 50/50 S/P rub once, WHEW... way too much salt for me. I Season a brisket with salt and pepper. Still kinda a lot but I don't like coat them real thick. Probably not 50/50 I season it about like I would a steak only maybe only a little more cause it's a bigger piece of meat, then I cook it and I taste all that beef. I'm no winning competition pitmaster and I don't Q every day of the week like some here, but all I put on my briskets is Salt and Pepper. And I like it that way. I BET, I could doit with no salt and pepper and just wood smoke and it would taste good as long as I cooked the meat correctly . Now I'm not gonna do that (not season a brisket) of course, LOL but it's the meat man... that's what it's about.
Not from Texas. Not too worried about tradition or winning the American royal some day either (never gonna even try).
18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model