I think any rub with a nice peppery bite to it goes well on beef.
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Brisket made easy: get up early, rub heavily, mop often, keep low temps (200-220), have patience, be ready to wait out a stall, foil up with some mop sauce around 160 in the flat, pull around 200, let rest in an ice chest for at least 1 hour, carve and serve.
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I had always been thinking of slicing it, but i've also seen threads about pulling it? Any preferences?
I've never tried pulling it I always coarsely chop it so I can mix it back in with the juices it makes when you foil it. Having those juices there helps keep it moist when its reheated plus it is delicious. If you get a small disposable foil pan for this instead of simply wrapping them like ribs you can put a little more of your mop in and have room to throw some vegetables in to cook with the brisket. I love using baby carrots, chopped celery, and whole pealed cloves of garlic. You will not have leftovers of those veggies once they have brisk-a-fied!