After a weekend of watching Foodtv, I tried my hand at brisket. Marinated it overnight in Stubbs' Beef Marinade, dried it off at 6 am, rubbed with Iron Work's bbq rub, a little of Stubbs' bbq rub, and even a bit of Earl Campbell's Rib Rub. Cooked at 180 for 12 hours. I cobvered it with foil for first 6.
It turned out fine, but defintely wold be improved if I really had a outdoor bbq, not just an oven.
For a dipping sauce at the end I tried Jack Miller's Cajun Sauce. That was probably one flavor too many...