I do go very simple on my rub. Typically just salt and pepper and something a little spicier but not much - no binder needed. I put my brisket on the smoker at about 10 or 11 pm and let it go overnight. When I wake up in the morning, it is typically at some point in the stall. Wrap in butcher paper. Then monitor temp and probe after hitting 200 ish. Typically pull at 203 but more based on probing. Wrap in towels and put in a cooler for a few hours until dinner. My last several briskets have been phenomenal and easy to do.