Getting my first brisket ready for tomorrow night . Decided to mix up some marinade and soak it overnight. Here's the marinade recipe I put together. 1 1/2C - apple juice 1C - cider vinegar 1C - red wine vinegar 1C - evoo 1/4 C - worcestershire sauce 1/4 C - brown mustard 1/2 C - brown sugar 1/4 C - minced dry onion 3 tbsp - minced garlic 3 tbsp - thyme 2 tbsp - rosemary 2 tbsp - ginger 2 tbsp - black pepper I'll toss on some rub and start it around midnight tomorrow with some hickory and pecan. A few early pics to get things started . Here's the brisket, just under 12lbs. Picked it up at Walmart, they seem to be the only place around here to get a whole one. I wasn't sure how to pick a good one. I read somewhere that the easier the brisket bends in the center, the more tender it will be. Not sure if this is the case or not, but grabbed the most wiggly and flexible one anyways..lol. Some were very stiff and hardly any give. With my luck it will turn out those were the best to get . This was also the smallest one in the case. Made up a large foodsaver bag to marinate it in. The brisket fit nice into the larger width roll. More tomorrow .