re: What's a good brisket rub?

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That being said I usually shoot for around 203F with a thermo pen for my done temp.

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203 is a great number; it's what I always shoot for. My last one was a 17 pound packer probably trimmed down to 14-15 lbs. Keeping the fire between 225 to 250 (trying more for 225) I smoked for about 18 hours to 203. Only foiled to let rest and it was as juicy as you ever want it to be with a fantastic bark. Smoking (cooking) can be done many different ways and people can be successful. Arguing one way or the other is pretty silly because taste is always subjective. Some people like marinading and making an au jus for it. My father in law does brisket like this and cooks it fast. Taste is always great but it is completely different than my low, slow smoke. Both are good, different, and appeals to different tastes.

Hell, most guys that smoke low and slow won't agree on rubs, methodology, fat cap up/down, injection/non injection, so we sure as shite won't agree on the fast cooking method.