Question for my BBQ/Smoker guys n gals. Doin a flat Brisket tomorrow on the smoker.Im already running behind but any suggestions on marinade or dry rubs..I've been out the smoker game for a few years and brisket was never my forte.I don't really see a need for marinade overnite based on the fact the cuts already tender.Should I just dry rub and wrap it in the fridge til tomorrow?
My wife's laughing saying I'm making this more complicated than it is which I'm sure she's correct.Also on the wood would u go more a mesquite w/cherry or apple mix or more of a hickory maple kinda oaky pecan with a fruit type mix i mean something along those lines..Just fishing for some tips ideas others may have tried and liked