I put a brisket on yesterday, without any sort of rub at all. I think it was
in the smoker for about 4 hours, then I put it in the oven at 225-250 for
another 4 hours or so. It came out pretty nice, but the flat needed more
time than I was willing to give. I didn't miss having rub on there one bit.
I was curious as to how it would turn out, and it was fine!

While the brisket was in the smoker, I put together some bacon explosions
and threw them in when I put the brisket in the oven:

http://picasaweb.google.com/vexicon/...eat=directlink

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--Brett