I am smoking my first brisket this weekend...I have done plenty of pork and poultry. For pork and poultry I have a pretty standard rub that has salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika, dry mustard, and brown sugar in it. For the brisket I am thinking about removing the chili powder, paprika, mustard and brown sugar and adding more pepper to the rub than I normally do. Is this a good start for a basic brisket rub? Thanks in advance for the tips and suggestions.