Stir all of the spices together in a small bowl. You can use the rub immediately, or keep it in an airtight jar in your pantry for later.
When it’s time to apply the dry rub, pat the brisket dry with paper towels and sprinkle the spice mix all over the surface. Use your hands to massage the spices into the meat.
As a general guideline, 1 to 2 tablespoons of dry rub per pound of meat is a good starting point. Use as much as it takes to coat the entire surface generously.
Place the meat on the kitchen counter for about 30 minutes so it has time to come down to room temperature before cooking. This also gives the spices time to mingle with the meat, developing a more robust, mouthwatering flavor!