This is the rub from Habs pastrami recipe,it's a good one
Dry Rub Ingredients:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Makes enough rub for one brisket flat.
Combine the first four ingredients, and coarsely grind in a spice grinder
or coffee grinder. Pour ground mixture into a bowl, add the granulated
garlic and remix. Apply the dry rub to the brisket generously, working the
rub into the meat by pressing it in with the palms of your hands. Air dry
in the refrigerator for 4 to 8 hours, or overnight before before placing
it in the smoker.