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I use the big three... equal parts of brown sugar, paprika and salt. Actually, I cut the salt in half and add freshly ground black pepper. And it depends on what you are smoking; beef can take a lot more seasoning than chicken or pork. If you like spice, add red pepper flakes as well. It all depends on what you like; sauces can be sweet (yuck), vinegar, mustard or any combination of them.
Brisket can be interesting; lots of ways to do it. Low and slow, hot and fast. I think it depends on the cut and how much you are willing to wait on it.
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