The Best Brisket Rub?

RaleighGuy

Doing only my 5th packer this weekend. Growing up in Eastern NC, we never ate brisket. What is the best rub for a brisket? Really want to step up my brisket game. Plan on cooking the beast at 295. My wife wants burnt ends, so would like to do it right and apply more rub to a cubed point. 

NPHuskerFL

S&P 50/50 by weight. Or to taste. 
There are rubs I've used but, on brisket and steak I like S&P. Steaks some herbs are nice too...I digress (only talking about brisket here). 

RaleighGuy

Last time I did a brisket, I did salt, pepper, garlic, and sugar. Thinking about leaving the sugar out this time. 

Jstroke

Old school S&P. Rub just masks the taste of good beef. 

CMUgol4

Last time I only did a liberal salt/pepper rub.. Honestly, was my best so far and you could really taste the meat

The Cen-Tex Smoker

No sugar on brisket. Salt and pepper is good. A little garlic powder won't hurt. 

dayzed&confused

I use kosher salt, fresh ground black pepper, onion powder, garlic powder, all in equal amounts. put rub on thick and let it set for a few hours or overnight in the fridge.

20stone

The Cen-Tex Smoker said:

No sugar on brisket. Salt and pepper is good. A little garlic powder won't hurt. 

Fresh pepper, the coarser the better, makes a big difference. I add a touch of cayenne as well (not to a spicy level, just a little waker upper).  Granulated garlic and/or onion complements well.  No sugar. 

Good luck and take some pics. 

biggreenrob

I use the following:
1 part coarse ground black pepper
1 part coarse ground white pepper (I prefer Sarawak white from Penzeys)
2 parts sea salt or kosher salt.