I am planning on doing my first brisket this weekend. I've been searching and reading online trying to get as many tips as I can before diving in. What would the differences be in using either Mustard, EVOO, or worcheshire sauce as a base before applying my rub? I'm planning on using a rub with no sugar and doing the base/rub about 12 hours before putting the brisket in the smoker. I'm looking to have a nice bark. Also it seems that a lot of people recommend just leaving the brisket with fat cap down vs up? Would putting the brisket in an aluminum pan be worthwhile, or does that keep a good bark from forming?
Thanks for all of the help!