Tried something different yesterday on the brisket front (for me anyhow). Let a brisket marinade (I have always thought this was a waste of time for a brisket) and cook with no rub on it, just depending on the marinade for the flavor. Marinade was: 1 C Worchestershire (sp?) sauce 1/4 C Brown Sugar 1 Onion chopped 2 Tb Soy Sauce 2 Tb Vodka 1 tsp Garlic Powder 1/2 tsp Accent Mixed this up and poured it over a 6 lb flat that I had in a FoodSaver bag and into the fridge on Saturday night. Came out Sunday morning to find that the bag did not seal correctly and probably half of the marinade was all over the fridge. Did not have it on a tray or anything since the vacuum pack has never failed me before. Part of the reason to try the marinade again was to see if the FoodSaver thingy would make a difference and change my view on marinating a brisket........oh well.....must press on. Let things kind of sit for a bit while I got the smoker up to temps (went with 250) and fought the overwhelming urge to apply rub......left it naked........not even salt and pepper. Smoked it at 250........took around 7 hours........pulled it off at 195......wrapped and into the cooler. Let it rest for about 3 hours then sliced. Made a sauce with 2 Cups of the meat juices from the foil 1 C Catsup 3/4 C Brown Sugar 1/3 C Wor. Sauce 1 Tbs Lemon Juice Let simmer for 20 minutes or so and poured over the slices........sorry, forgot about the camera by this time. All in all, not too bad.........could have used some rub .......the experiment was kind of a bust since I was just really wanting to check the marinade/vacuum packing question, but I did not seal the bag well . May try it again one day just for a break from the routine. Also made a slab of ribs incase the brisket sucked. LOL The ribs were just fine.