I like the rub combo, should work well. I prefer 275F to 300F and would look for being done around 4 hours. But, that is me, you might want to go more low-n-slow and try for 250F and 6 to 8 hours.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."