Got a 6.6 pound brisket out in the fridge for Monday's smoke. I've been in the kitchen doing the finger test on some rub and here is what I have put together: 3 TBSP of course black pepper 1 TBSP Hungarian Paparika 2.5 tsp Kosher salt 1 tsp Onion powder 2 tsp Colemans Dry mustard 1.5 tsp Garlic Powder I ran it all through my coffee grinder and thinking about upping the garlic to maybe double of what it is currently. Gotta let my taste buds get back to normal before I try much more. Haven't decide whether I am using Pure Maple Syrup or EVOO to hold it on yet. Figure I will use apple juice as a spritz. QVIEW to follow when I start workin on the meat.