I smoked 10lbs of Boston butt and a 9lb brisket for a 4th party my wife and I hosted this weekend (sorry no q-view). The butts were great (of course since it's very difficult to mess them up), and the brisket was really good. I smoked my first brisket a couple of weeks ago to "practice" before the real thing this past weekend, and my first brisket turned out a bit dry. I decided this time to marinade my brisket longer, score the fat cap a bit, and foil it once it hit the 161F mark (neither of which I did with my first brisket). The reasoning for each of those was to try to keep it moist. Well, it worked. Once foiled, I continued smoking until 180F (for a total of 14.5 hours all together), and I was amazed that the brisket was still very moist. I spritzed the meat regularly throughout the smoke with apple juice and I kept a good size water bath in the smoke chamber which decreased in volume by about 1/2. So, I believe the steam had to help too. My guests really enjoyed both the brisket and butt, and several folks had never had brisket before. I watched them go back for more and more, so I know they weren't just telling me how good it was to keep from hurting my feelings. I, however, had only one complaint with the brisket -- namely, I felt like I could taste the marinade (which tasted just fine). Quite frankly, I really don't want to use a marinade that is so strong that it injects alot of flavor into the meat since I want to be able to taste more smoke than marinade flavor. I was just really trying to keep the brisket moist. It seems that perhaps a simple water/salt/sugar brine could serve the same purpose as the strong marinade, and so my question is what advise do you have for marinading/brining the brisket? Thanks in advance!