Your method is more important than the rub. Choose whichever rub and seasoning sounds more appealing to you, but I highly recommend the "Midnight Cook" methodology. I always start my briskets out around 8 or 9 at night, and they're usually done by early the next morning, after which they have a nice long rest (at least an hour) wrapped in foil, towels, a blanket, and snuggled into a dry pre-warmed cooler. In the "Web Rub" recipe, seems like Chris took his brisket to 205 or so. When you get that high, you're going to come closer to pulled beef than sliceable brisket.
This thread may help, too.
Packer or flat? I'd suggest using a full packer cut no more than about 10 pounds on your first time out, rather than a flat, as it won't be as prone to drying out. A flat is do-able, don't get me wrong - in fact, a friend of mine just did her first brisket today, a 6-lb flat, and it turned out great (she laid bacon slices over the top to help keep from drying it out.) Fat side up the first half of the cook, and fat side down for the second half works well, although lots of times I don't flip 'em at all.
You won't go wrong following the Midnight Cook, though.
Keri C, Smokin on Tulsa Time
