Brisket?

[Goldylock$]

Smoking a brisket Saturday, just the flat. any tip for pre smoking marinade/seasoning?

 

[JuliusNewton]

I usually keep the marinade pretty simple—just a mix of soy sauce, apple cider vinegar, a little Worcestershire, and some spices like garlic powder, paprika, and black pepper. Let it soak overnight if you can.
One random tip I picked up: I’ve been using a bit of powdered whole milk in my dry rub for a slight caramelization effect. It sounds weird, but it adds this subtle richness to the bark that’s really good.