Salt and pepper is the core. Everything else is optional.

Yes. For a simple brisket dry rub with pantry spices, stick to 2 parts coarse black pepper to 1 part kosher salt, then add whatever else you’ve got.

That ratio is the base of any Texas-style rub. If you want more punch, add granulated garlic and smoked paprika—equal parts of each, about half the volume of the pepper. If you have brown sugar, use half as much as the salt. But you really don’t need it. Brisket is big and fatty; the meat does the work.

Apply it liberally—like, way more than you think. Let it sit in the fridge uncovered overnight if you can, but even 30 minutes before it hits the grill will work. The bark comes from the pepper crust, not some 12-spice blend.

Don’t overthink it. You probably already have black pepper, salt, garlic powder, and paprika. That’s a championship rub.