Like quite a few folks I spent a long time (longer than I want to admit) getting my rub to be just where I wanted it for my taste buds. I cook more pork than anything so my rub was geared specifically for pork. Overtime I have given quite a bit of it away to friends and family and have heard on more than one occassion "I used it on a brisket and it was great", my reponse to that always been "don't....it is just for pork, I have a different rub for beef" Finally, I stopped and accepted the fact that I can't control how the rub is used after it leaves my hands......yeah, control issues, I know. Anyhow, got that same feedback last week and decided after all this time (I got my first smoker in '93) that I would try my rub on a brisket.......I think what scared me was that I tried it once on chicken and hated it. Sorry for the boring background info.....here is the pics (minus the sliced view for now) and the details. Cooked a flat with the "Pork ONLY" rub, no spray, no foil (yeah you can do that), put it in the smoker and let 'er rip. Smoked it with hickory and a little apple at 260 degrees. Put it in at 9am, never opened the door til it hit 195 7hours later. Wrapped and into the cooler to rest for 2 hours then sliced. 7 1/2lb flat.......didn't trim or anything "Pork ONLY" rub applied Done at 195 after 7 hours at 260 with no foil, spray, or mop. Sorry to not have a sliced pic. When I was downloading from camera I downloaded the "done" pic twice instead of getting a shot of it sliced. I will post the sliced pic later tonight when I get back home. I always feel like people are hiding something when they don't post the sliced pic.......feel cheated even. ......so I will have to update this post tonight for my own sanity. Anyhow......rambling again, sorry.........the end result was good, I no longer fear the "pork" rub being used on brisket.......but I like my brisket rub better......this didn't really complement the beef taste IMO. Thanks for your time.