• 1/8 Cup Kosher Salt
• 1/4 Cup Sugar
• 1/8 Cup Course Black Pepper
• 3 Tbs. White Pepper
• 7 Tbs. Chili Powder
• 1 1/2 Tsp. Garlic Powder
• 1 /12 Tsp. Onion Powder
• 1/4 Tsp. Cayenne Pepper
• 1 Tbs. Oregano
• 2 Tbs. Hickory Salt
• 1 Tbs. MSG (Optional)

Glue for rub

•  4 Tbs. Yellow Mustard

  Rub yellow mustard on the entire brisket covering it completely with just a light coat of the yellow mustard. Then cover the brisket generously with the Brisket rub. After you have  rubbed the  brisket  you  will place the brisket in a large plastic bag or wrap in plastic rap. Allow brisket to set with rub in refrigerator for at least 5 hours and up to 12 hours before placing on smoker.Place brisket on 225 F smoker using Cherry or Hickory wood until meat temperature reaches 195 F. Let set for 15 min. before slicing.