Should I marinate or inject? and with what? Give me some good suggestons..Same for the rub..I'm hoping for some tasty suggestions.. So far my homework tells me to plan on at least 1.5 hours/lb and to keep the temp between 200-225. I've also read to pull it when it reaches 200 internal temp. Should I wrap it in foil and continue smoking after 3 to 4 hours of smoke? I use a propane smoker with a water pan so hopefully that will keep it moist. Having said this, should I still wrap in foil? Im also up for suggestions on what you guys like to serve with brisket. Should I keep a pan below the brisket to collect the juices? I've read to KEEP this for dipping the meat in later. Thanks in advance!