Friday night and it is brisket prep time. This is my first time smoking a brisket so wish me luck. To start, we opened the package in the sink and washed it with cold water and patted it dry. Trimmed off the excess fat and silver lining. Did some research and called a couple of Texas friends for ideas. Marinade was top of the list so we prepared a marinade and my wife food savered the brisket and marinade. The vacumn will draw the marinade in. This will sit in the fridge until tomorrow night. Saturday 11:45 AM so lets check the outside fridge to see how the brisket is doing and turn it over to make sure all of the brisket is marinated. Saturday 6:00 PM so lets get that mohunker out of the marinade. It been bathing for at least 24 hours. Pour off the marinade, boil and it can be use as part of the MOP. Pat dry. Use a basting brush to apply a thin layer of yellow mustard to hold rub, tenderize meat and increase bark. Apply the rub. Put it back in the fridge until about midnight.