I find it is possible to overdo black pepper on brisket, my tenant does that all the time. All you taste is black pepper, acrid burned black pepper. He loves it.
3 parts kosher salt, I use Redmond RealSalt
2 parts medium grind black pepper (#16 screen is about right)
no more than 1 part total of any other ingredients, if any. For me, that is typically granulated garlic and onion in equal parts. I see no reason for paprika or chile powder for color. I will add some for flavor, but, it does burn and can become acrid.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."