I've been using that recipe for a couple weeks now. (including my GC in Seattle last weekend). Sunday night, I threw on a CAB brisket flat on the WSM at 10pm, took it off at 11am, took it to work and sliced it fresh for my co-workers (who would have been depressed that I had no leftovers from the cookoff). I gotta tell you, that was one of my best briskets ever.
I do add a touch of ground celery seed and a pinch of allspice and one secret ingredient (gotta keep some things secret for competition) but only enough to add something to the background flavor.