I am new to this website and Im curious to what some of you may think. I have smoked about a half of dozen briskets so far, and I always Brine them for 12 to 24 hours in salt brown, sugar, onion powder, and black peppercorns. after that I give them a good rub with some hickory rub, and smoke them. The briskets always come out so tender, and Juicy, but I want some views from you guys that have been doing this for a while on brining meat. I know most people only brine brisket for corn beef, but im not leaving in the brine for days.