Iceman's Rub on Brisket?

[Wildcat]

So far I have not experimented much with doing brisket.  My first one turned out so good that I pretty much do it the same every time.  I let it sit in the cryovac that it came in on the counter for about an hour or so, unwrap it, rinse, pat dry, rub with olive oil, apply a simple rub of salt, pepper, garlic and onion, put it preheated BS smoke for 4 hours at a cabinet temp of 200, then continue to cook in BS at 200 until meat temp reaches around 190.  I then FTC for 3 or 4 hours and serve.  The only change I made in all this time has been to cook at 200 vice 210 or higher.  Others on here do it a variety of ways, but I absolutely love the way mine turn out so have not varied from it.

[DrunkenMick]

Winemakers:  Its not all roses, its over 30 minutes away and its always packed beyond capacity.  Luckily they're open until midnight so when i went up there it was empty.  Was nice.

I did pickup a 7lb flat USDA choice.  A bit on the expensive side at $33 bucks, but hey, its 7 pounds of yum yum.  I'll pay it  ;D

Just for reference i just opened it up and didn't need to trim, it was trimmed pretty well already.  I rubbed it pretty heavy with mustard and then ice's rub and wrapped with plastic wrap (Altho it was kind of hard to wrap a peice of meat that size tightly).  Its in the fridge now. 

I'd like to eat Sunday afternoon.  What time do you think i should put it in the smoker?