I like the savory brisket rub myself. I just add some chili powder and cut back on the salt. It has a lot of salt in the recipe, so adjust for anyone with hypertension. Be sure and use the Smokie Okie Method and don't forget to put the rub on at least the night before. Another thing I do is rinse off the excess rub before I sprinkle on the black pepper mentioned in the smokie okie method. I don't really pack it with black pepper like he mentions.
Rub:http://www.smoker-cooking.com/brisketdryrubrecipe.htmlSavory Brisket Dry Rub
Combine 1/2 cup onion powder with 1/4 cup of each of the following: kowher salt, garlic powder, Hungarian paprika, brown sugar, and cracked black pepper. Mix the seasonings well before sprinkling onto both sides of the brisket.
I usually add 1 tsp. ground savory and 2 tsp. chili powder to the rub
Smokie Okie Methodhttp://www.recipezaar.com/207187