Should be good, Bob! I don't know if you saw my post about my thoughts on the Santa Maria rub, but I'd back off the salt to kosher salt (instead of coarse sea salt), and maybe add another tsp. of black pepper. I used plain old dried parsley, but crushed it good, by rolling it between my fingers, before putting in the rub. It brings out the Santa Maria flavor! With the exception of granulated garlic, sugar and parsley, it's just salt and pepper. The sugar also adds a unique flavor to this seasoning.
I'd mix up a triple-batch for a brisket. I just did 3 steaks, and didn't have much left over.