I have to smoke a brisket for July 13th. I cooked on the Fourth of July came out really tender. But would like more Ideas than what I always do. I pre trim and pre season with seasonings with no salt for 48 hrs. Salt removes moisture you want to keep that. Them I inject with apple cider vinegar and add other seasoning with the salt added before I stick it in the smoker. I smoke it inside smoker temp at 189 to 220 till it's at inside meat temp of 190. Most of time my briskets get done late in the midnight hrs. So I stick it in the oven on low temp till I I serve it. Is there anything else I could add to this.