Hello all, I'm looking for a dry brisket rub that can be used for both smoking brisket in the WSM and for slow cooking it in an oven. Basically, I'd like to have a versatile rub that I can make a large batch of that will work well if cooked with the great flavor added by the smoking process AND can stand alone on its own if I slow cook a brisket in the oven. There have been times when I smoke brisket and pork that I thought would've been nice to have a non-smoked (but still same cut of beef) alternative to the other smoked meats available to my guests. Also, for those of you who have slow cooked a brisket in the oven, are there any differences in technique or does the same idea of cooking to a correct internal temperature apply to oven cooking. I'm gonna give it a try this weekend (slow oven cooking) to see how it tastes. Thanks in advance for any insight!!!