"Grizzly" wrote in message
Anyone got any tips? My plan is to marinate the brisket tonight and
then put a rub on it tomorrow, crack of dawn. (You don't brine beef,
do you?)

B rining will make corned b eef, not brisket. I've nevere marinated brisket
either, but some people do.

I'll start smoking it at around 6:00/7:00 am (combo hickory and
applewood) and smoke it for about 8 hours (It's a small one-maybe 5
pounds)or so. Then wrap it in foil tightly and chuck it either in the
oven or on the grill for another hour or so, 'till the internal comes
up to about 200 or so, give or take.

Why foil? Why the oven? It iwll work, but there is nothing magical about
the oven but it may be easier to control the heat. ONly time I use foil is
aftger the cooking is done so I can keep in hot in an insulated box for a
few hours. YMMV