Select brisket

[mnmike]

After buying a 12 lb brisket from walmart is seen the posts about the grade of briskets. Am guessing i got a select and from what i have now read they are hard to get a good brisket out of. Is there anything i can do to make it tasty and juicy like useing a marinade or something for a day maybe? Any ideas? It is a full packer cut and has a nice full fat cap on it

[macsfire]

I used this marinade on a brisket point and it turned great smoked to IT of 190.
•1 1/2 cups red wine
•1/2 cup olive oil
•1 1/2 tablespoons mustard
•1 1/2 tablespoons lemon juice
•1 tablespoon wine vinegar
•1 tablespoon horseradish
•1 1/2 teaspoons salt
•1 teaspoon cayenne pepper
•1 teaspoon onion powder
Also used Cabelas Mountain man BourBon Rub.


l

[Uncle Pigfat]

If you trim your brisket you can try putting those fat trimmings on a rack above the brisket (I usually don't put my fat in until after the smoke is done) and gravity baste.  If you're really concerned about drying it out you could boat it in some apple juice after the smoke and braise it until it's done.

[SiFumar]

I score the fat and rub the spice in the crevices.