Chili powder can be hot or mild. With this sweet chili brisket rub you can use either, depending on your tastes. To kick this dry rub up to a new level, increase the amount cayenne pepper.
Combine the ingredients in a bowl. Pack onto all sides of the brisket that's to be smoked, letting it rest in the fridge for 12 to 24 hours. This gives plenty of time for the sugar and spice to soak into the meat.
If you don't want to make your own homemade chili powder, use a good store bought version. Pick either mild or hot, depending on your likes. For best flavor, stay away from the cheap chili powders. Those tend to be bitter.