Dry Rub for Smoked Brisket
Based on LAC's Brian Patterson's BBQ/Smoker course.
For 10 1/2 pounds full-cut brisket with fat cap.
2002-07-04 Chris Shenton

1/2	C	Red/Green Peppercorns (ran out of Black)
2	T	White Pepper
1/2	C	Kosher Salt
1/2	C	Sugar
1/2	C	Cumin
1/2	C	Chili Powder
1/4	C	Garlic Powder
1/4	C	Onion Powder