3-4 Tablespoons sea salt or kosher salt (3 tablespoons if you have a heavy hand with the rub, 4 if you're reasonable)
2 Tablespoons back pepper (freshly coarsely ground is best)
2 Tablespoons brown or turbinado sugar (packed if it's brown sugar)
2 Tablespoons sweet and/or hot paprika (I like half and half)
2 Tablespoons dry yellow mustard
2 Tablespoons garlic powder
2 Tablespoons onion flakes
1 Tablespoon coriander (fresh ground is best)
1 Tablespoon dry cumin
Pulse a few times in the food processor to mix.
1. Coat your brisket and wait 30 minutes to a day.
2. Remove the meat from the refrigerator at least 30 minutes before starting to cook.