Wow. Made this recipe over the weekend with an 8 lb. packer. Although I did marinate the brisket for 28 hours it was fine. I did not wash off the marinade and proceeded to dry rub the brisket. Into my Smokette at 7:30 P.M. and added a foil container of drip beans. Set the smoker for 200 degrees and went to bed. At 4 A.M. the following morning I pulled the beans and increased the temp to 225. At 10:30 A. M. the internal temp was 192. Pulled the brisket, wrapped in foil, added the finishing marinade and put it back at 150 degrees. I servered it later at about 5 P.M. Was truly the best brisket I ever tasted. A few guests went into the kitchen and proceeded to pick at the carcass. This recipe is truly a winner. Will always cook brisket this way. Fabulous. Don't need to change a thing. Used apple chunks for smoking.