If you're into heat, and I mean a lot of heat, this habanero brisket rub has it. This brisket rub should be made while wearing protective gloves and safety glasses.
Habanero peppers are one of the hottest peppers on the face of the Earth. Most will rate at between 200,000 and 300,000 on the Scoville scale of hotness.
Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper
Combine the ingredients and store in an airtight container (preferably glass) for several days. The heat from the peppers will migrate throughout the dry ingredients during this time.
Season the brisket on all sides, rubbing the dry rub in well. I suggest using disposable rubber gloves for this task. Wrap the brisket in plastic and let it rest overnight in the fridge before smoking.
After processing the peppers, clean cutting boards, knives, and anything else that contacted the habaneros thoroughly. Getting habanero juice in the eye is not a pleasurable experience.