If I am going to foil I sometimes marinade in Claudes overnite, but if not it only gets a rub. I don't think I have ever brined one, I have injected but not too often. I pretty much smoke it, with rub. If you need more flavor get a new butcher, if you need more moisture leave you pits door closed or seal it better. Only dry briskets I've had were just over cooked.
But every smoke is about making your personal prefrence the best it can be using what you have.
The above is just how I like it, its ok to be different.
Don't get stressed, start easy and build. If it ain't fun its not a
I rub it down, wrap it up, throw it in the fridge for a day or two, then unwrap and re-rub before throwing on the smoker. The foil will add a bit of moisture but mostly I think it helps you pass the thermal lag faster.
But there is plenty about all this on the boards, to which I welcome you. There will some really cool people here to help you with understanding and enjoying the boards. If I can help and you don't see me just drop me a note.
Welcome to my addiction!
Edited by Foamheart - 7/8/13 at 11:00pm