Give this one a shot Ron
1/4 c salt
1/2 c turbinado sugar
1/2 tsp celery seed
1 tsp mexican oregano
1 tsp rubbed sage
1 tbsp cumin
1 pasilla chile
1 chipotle
1 new mex dried chile
1 chile negro (use the dried chiles of course and powder them in a coffee grinder or spice mill)
1 tsp dried cilantro
1 tbsp black pepper
2 tbsp granulated garlic
2 tbsp onion powder
combine ingedients and run through a coffee grinder or spice mill to get a fine powder. Use granulated garlic, not garlic powder. Garlic powder has more then just garlic clove in it. Why pay for dried garlic skin and germ when right next to it is a jar of just garlic clove? Rub the brisket with 50/50 olive oil and wooster (worchestershire) and apply the rub right before tossing in the pit. No need to marinate a brisket same as a pork butt, the flavors will never penetrate down into the meat unless going for a LONG time with a strong acid base marinade and than you will be left with meat gruel when it finishes cooking. If you want flavors into the interior of these large cuts, inject or brine. Leave marinate for fish fillets, chikcken parts pre-sliced meats to be cooked on the stove.
Hope this helps.