After a summer of smoking nothing but pork because everything I read said beef is very unforgiving, I did a 7 pound brisket Saturday on my Meadow Creek pig roaster (8 hour roast at about 225)......WOW, the meat was unbelievably tender, just wasn't a huge fan of the rub I used. It was a dry rub, brown sugar and paprika base....anyone have any recipes they love?