1) We talk a lot about brining turkeys and chickens before smoking - has anyone ever tried that with brisket?
2) Does anyone know of a sure fire way to avoid a DRY smoked brisket - I tend to slow smoke mine at 200-250 until an internal temperature of 160-170 - often get dry ones though not always - I'm convinced there must be another trick to it (injecting the brisket with something? marinating in oil? etc)
This is somewhat urgent as I'm supposed to smoke one for a party tomorrow..... any help greatly appreciated