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Reply to "How far in advance do you rub your brisket?"

I typically do it 4-5 days before.
My dry brine mix is crushed juniper berries, black peppercorns, lots of salt, dill. I put it in a big plastic bag and keep it in the fridge flipping every day.
add saltpeter if you like a "pink" color.
Let is soak in it's own juices.

before i put it on the smoker, rinse it off with water and pat dry with a paper towel.

then put the dry rub that i'm going to use for the crust. Brown sugar, paprika, garlic, onion.

if i forgo the dry brine, it's the same dry rub but with salt added in the day of

I use the 1 hour of smoke, 2-4 hours of covered and last hour of uncovered on my weber.

i like #1 because it has that great jewish pastrami taste. but i go with #2 if i want more of a cleaner beef taste.