As I wrote, a tiny bit. Cutting down to 3/16 cup each versus 1/4 cup each is not a huge difference on an 11ish pound hunk of meat.I thought it was too salty and peppery?
Aaron Franklin has a series of videos on brisket. My instinct would be to do whatever he does.
Craig has 1 of Franklin's cookbooks and frankly I haven't been thrilled with what he has cooked from it.
I'll stick with something that I know works with just a tiny adjustment