I take a 50/50 kosher salt and pepper blend (whole pepper corns ground in a spice grinder) I spritz the brisket or ribs with water and apply the Dalmatian rub 2 days before the cook. I then wrap it and back in the fridge. 1 day before the cook I make up this rub and apply it then back in the fridge over night then start the cook the next day.
Put the following spices in the spice grinder and give a quick grind just a couple of taps to mix but not pulverize. Add to Beef Brisket or Beef Ribs 24 hours before cooking. I spritz the Brisket or ribs every 40 minutes with 100 percent pure apple juice for the first 4 hours of the cook.
1 tablespoon white sugar
1 tablespoon granulated onion
2 teaspoons mustard powder
2 teaspoons granulated garlic
2 teaspoons chili powder
2 teaspoons paprika
I always use 2/3 hickory and 1/3 mesquite in my offset stick burner for the first 4 hours. This gives IMO the best flavor of smoke for beef. For the ribs I finish in the same smoker but the Brisket I always transfer to my Rec Tec because that allows me to sleep while the meat smokes for usually another 12 hours or more.