Just salt and pepper for rub. I peppered first, let it sit in the fridge for a few hours and salted right before I went on the egg. Put it on at 4am, 225ish. No crutch, indirect the whole time. Egg was stable and never added coals. I stirred with a few hours left since I was inexperienced. It didn't need it, there were plenty of coals- and it basically clogged my grate with ash. Had to open my bottom grate much more to keep 225 afterwards.
Reached 195 IT at 5 pm, FTC for an hour. Pretty tasty, not much left. :-)
I just learned the best part off cooking your own brisket - it's first dibs on burnt ends.
Happy Cinco folks!
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.