My fav. Beef rub.
Brisket , roast beef ribs
Rub meat with a quality Dijon mustard get a nice 1/4 inch coating on there.
Then add the rub.
1/2 cup salt
1/2 cup brown sugar
1/4 cup pepper
Paprika 3 tablespoons
Onion powder 3 tablespoons
Garlic powder 2 tablespoons
Chillie powder 2 tablespoons
Work it in good and let sit for 24 four hours in fridge. Bring beat to room temperature before smoking.
Roasts I cook to med rare in middle, brisket and ribs it is important to take to 205 degrees to melt all the connective tissue. I smoke at no more than 250 degrees
While I'm smoking I baste every half hour or so with apple juice , red wine, shallots , mixture that was brought to a boil on stove and let cool. I also usually put a bakin tin full of applejuiceninnthe smoker to keep the humidity up.