Last week I had Kreuz BBQ and picked up some Rudy's for the extended family from the New Braunfels location. Kreuz may be an S&P only place as they are part of the "old school," and the bbq was pretty basic. It was my first pilgrimage there and wasn't that impressed to be honest, even the famous sausage was just okay nothing to write home about. The two sauces on the table were pretty much terrible. There was more than a few cords of wood in their lot and all I saw was oak, didn't see any mesquite or pecan in the stacks.
Rudy's uses that same rub they sell in the store on the brisket. Don't know everything that's in the rub but for sure it's salt, coarse pepper, paprika and red pepper to start. I believe there's some garlic and other stuff as well but they don't get too specific on the label. I really like Rudy's rub and keep a good stock of it on hand. We like it on pulled pork more than on brisket since it has a good bit of heat and that nice red color. Makes a good seasoning on scrambled eggs too. good stuff.
We used to get good BBQ at Riley's in Blanco but they went out of business a while ago. I know for a fact he was seasoning his brisket with nothing but generic Montreal steak and cooked with oak/mesquite blend in his pits. For a small town joint, it was pretty bangin' bbq. There's another place in the same location but I haven't tried it yet.
Our families have Czech, German and Tejano ancestry so Texas cuisine is one of our go-tos. Don't even get me started on Kolaches from West... Have eaten my body weight in those a couple times over.