i always cook mine in the oven, then let the grill or smoker to the crust.

the rub can be your favorite spices. don't mix herbs. they will burn.

use powders not salts. like garlic, onion, cerlery, paprika ( i like the smokey kind, cayanne and black pepper. the brown sugar varies too. i would go with the light. i don't use this until the grill rub. the dark can be a bit too sweet, but that also depends on the sauce. don't be afraid of the salt on the final rub. i don't use too much in the oven part.

the worchestershire sauce is a must. really...it's just a mixture of spices in a soy sauce base. but it adds the smokey flavor.

do not add any tomatoes when you cook this. it will turn out tasting like a roast.

are you making your own bbq sauce?

i wouldn't. it's pain. takes to long. but do get 2 different types. 1 a tomato based and another vinager based.

i am so glad you were doing a mustard cooked brisket.