So because my bbq is so *** **** delicious, I have been plucked to make a few items for a little party this weekend. Since I usually make pork, and my recent trip to Texas provided me with sub-par brisket, I figured it was time to go beef or go home. I am going to inject and marinade her overnight before rubbing and smoking. Any suggestions on a good marinade/injection? Got a big bottle of Yoshidas at home, but thought this might be a little too sweet. Anyone tried the big Y on a brisket? Any suggestions on a good marinade and finishing sauce as well is appreciated. I have a normal method for brisket, but thought I would try something new this time around and see how it goes. Thanks!