So, I started with a 10 lb brisket, shown here. Remember, if you also use a 10 pounder, the other ingredients must also be doubled.
For such a large brisket, it is easy to separate the two muscles (the grains are going in different directions anyway, so, when it is cooked and slice they need to be separate anyway, so, might as well do it now) and then trim the fat off so it looks like this.
Now, here are all of those spices!
And here they are in a large ceramic bowl that goes in the refrigerator.