Well, good or bad I went with a more complex rub (heavy salt and pepper and lighter onion, garlic, paprika, cumin, thyme) with a bit of brown sugar in it. Could be good, can't see how it could be that bad either. Worst case it'll all get drenched in sauce to cover my sins and since it's my first brisket, I'll plead inexperience to explain the sauce.
Gonna put the two of them on about 11 tonight. They are both close to 10 lbs so at 9 tomorro AM, that will be 10 hours and I'll see how they are coming. I may wait until later but I don't know. Don't want to be up all night. If I could have gotten bigger ones, I would have but 10lbs was the biggest my store had.
Once they are done, I'll pull them off and wrap them and put them in the cooler as many have mentioned. I am guessing that warming it back up is not as bad a sin as drying them out. Only one of our guests considers himself a BBQ'er but he also considers himself an expert in pretty much everything else so I'm sure he'll find a flaw. Everyone else will eat some meat, drink some beer and have a great time regardless of whether it's "authentic" or perfect or not. I'm also throwing 10 lbs of sausages on the grill to smoke in the afternoon so if people don't like the brisket, they can have sausage and if they don't like sausage, screw 'em.
I'll add some pics as the process continues. Wish me luck.