Well, here's my take on the Texas BBQ rub (#2 - brisket rub). I must say, it couldn't be any simpler. No marinating, no basting, no peeking for at least 12 hrs and the flavor was pretty durn good! It was very tasty, not too spicy and definately worth trying. However... the meat was somewhat dry. Now this was probably my fault, as I'm still getting the hang of briskets (this was only my 3rd). It was a 10 lb packer that cooked at 225 for almost 16 hrs with a 3 hr period overnight that inadvertently got to 245 or more. Since I didn't have a spare cooler, I wrapped it in foil and put it back in the cooker (fat side down unfortunately) and shut down the vents to let it rest for about 2 hrs. The point was juicy and ready to come apart in my hands, but the flat was too dry and crumbly. I'm still having trouble using my insta - read therms, and I'm sure this didn't help. After 16 hrs, the highest temp registered was only 180, which would indicate that it wasn't done yet. Fortunately, I also check with a toothpick to verify what the therm is telling me, and the toothpick said it was done. Oh well, not a total disaster, but I am looking forward to some juicy slices next time.
Oh, and thanks for the suggestion on the sauce Kevin!
