More salt can add more of a tart/tang to the flavor profile...it's a balancing act...I try to use less salt, and add enhancement with other spices. With beef brisket, it has a natural strong flavor...simpler seasoning usually will do the job for most folks taste. SPOG (salt, pepper, onion, garlic) is a good starting point. A ratio of 1:1:1.5:2 is where I'm finding a really nice balance...depends on if I lean trim or leave more of the fat-cap on. Sometimes I toss on extra kosher salt on the fat-cap only, then apply the SPOG. Extra salt seems to help break-down the fat for better rendering, but won't end up on the meat when it's finished.
Eric