Thank you! I have always made up my own seasonings, so I will try your mix.
As far as the time in my #2, being that it's a split brisket, I will probe both parts, but I'm a little confused about the stall. When it hits, do I pull them and wrap them in foil, putting them back in until they hit temp? On everything else I always just leave it until it hits temp and then rest in the cooler. I read on another thread here that someone let their brisket rest for many, many hours. I'm just trying to avoid the dreaded dry brisket.
ETA: Would you mind sharing the amounts you use of your spices? I'm guessing a cup of brown sugar and a tablespoon of each of the spices? Also, I'm intrigued by this from the Brined Brisket thread:
I subscribe to Jeff Phillips email blast.
I received an interesting one last week, brine brisket.
Brine:
1 quart of OJ
2 TBSP of Hot sauce
1/4 cup of kosher salt.
Brine overnight. (I brined for 9 hours)
4-5 lb. brisket flat.
Then the regular smoking process foiling at 160, and let finish cooking to 201-203.
I will let you know how it comes out.
I may try this since people commented that you don't taste the OJ or hot sauce. I wonder what the purpose of the hot sauce is... I could use Franks Redhot, Valentina, or one of the myriad others I have in the fridge.
Again, I appreciate the guidance!