I smoked a 12 ib brisket quite awhile ago,i marinaded in gold bond brisket sauce, hickory smoke at 225 for 18 hrs and wrappped in foil and towels in cooler [ wife thought i was nuts } and it turned out really well, now she wants another one tomorrow. Wally world was $4.97 per pound so i bought 2 corn beef briskets in stead, these are the points..could someone give me some insight...225 for how long per pound, should i marinade in brisket sauce or not, inject with sweet baby rays [ my idea ] or what...i had Pastrami in mind so i dont think i want either of the 2 sauces, i dont know...some insight from some of you pitmasters would be greatly appreiciated..Thanks.