Hello everyone, I am cooking my first brisket this weekend on my large BGE and was wondering if I should brine, marinate, or both. I understand that marinades are more for flavoring the outer layer of the meat while brines are more for adding moisture. Personally, I would like to do both, but am not sure if that would be too much. If it is ok to do so, would I brine overnight then marinade for another night? I'd then like to do an injection before applying my rub. This is a packer cut brisket and weighs 14 pounds. Any thoughts you all have regarding cook temp and time is appreciated! Thanks!