The last big smoking I did was on a REALLY small and kind of ****** side barrel smoker. It was a 5lbs brisket done low and slow for 14 hours with hickory. The dry rub was similar to yours, and I also made a wet spray to apply every hour or so out of apple juice, cider vinegar, brown sugar and some of the dry rub seasoning.
I want to get into cold smoking fish but I don't have the means of cold smoking...YET!
I got this design from the king of kitchen McGuyvering, Alton Brown.
We've got old school lockers at work and I'm thinking that 3 of them need to vanish.