So I'm planning to smoke my 1 st brisket this weekend. I picked up a small one 3.3lbs. My question is can you marinade and use a dry rub or do you do one or the other. I was thinking about marinating it in the fridge from now until this weekend and then take out of that the morning of and applying the dry rub. Rookie question I'm sure. Any advice would be welcome. Got my smoker for Christmas and I'm hooked!