I've done countless pork butts/shoulders over the years, but somehow,
beef brisket seemed much harder, but dammit, it's the 4th of July, I'm
gonna exercise my rights as an American and make beef brisket, dammit!
;-)

Anyone got any tips? My plan is to marinate the brisket tonight and
then put a rub on it tomorrow, crack of dawn. (You don't brine beef,
do you?)

I'll start smoking it at around 6:00/7:00 am (combo hickory and
applewood) and smoke it for about 8 hours (It's a small one-maybe 5
pounds)or so. Then wrap it in foil tightly and chuck it either in the
oven or on the grill for another hour or so, 'till the internal comes
up to about 200 or so, give or take.

Does that makes sense? Any suggestions/comments?