Now that everyone's minds are in the gutter I'm happy to say I have two brisket flats out on my smoker right now. Going at 250 for 6 hours with mesquite chips for smoke, then I'll wrap in foil and bump to 275-285 and go until internal temp hits 200. The rub was 1/2 cup each of salt, black pepper, chili powder, brown sugar and a combo of paprika/cumin/mustard powder.