I tried something new on my brisket today. I used the smokine okie searing meathod but didn't sear it black. Just enough to get some good color. I used Kewl_steve's idea and injected it with Zesty Italian Dressing. This was the most JUICY Brisket I had ever made! I was real pleased with it. cooked @ 225-275 for about 7hrs. Basted it with it's own juices everytime I rotated it. Fliped it fat side up for the last hour. You can see it steaming in the third pic as I took it out of the pan. Smoked with pecan.