brisket opinion?

Well,I'm no expert,but until some get here,and you know what they say about opinions and other body parts.

There has been a Dr Pepper marinade floating around Texas for years and I tried it once.

I've known a few others that have tried it once.

Marinades might penetrate 3/8 of an inch,so there might be some surface flavoring.

Byron Chism,a Culinary Institute of America trained chef and full time comp bbq cook,said he had notes somewhere that buttermilk might be an even better choice.

A fine comp brisket cook ,that taught us,claims he has probably accidentally spilled some Jack and Coke on brisket,while prepping it.

My guess would be, you tried the right approach.

Looks like you came to your conclusion.

try with brisket
what i do when i go to the store, i ask the butcher to give me a piece of fat about
4"by"6 place over the meat, pork, whatever
when the meat is done. discard the fat it's
done it's job. i do it all the time even in the
house oven. BARK?????? as the fat renders it
kind-da rolls up