via Ok, I marinated a 6-7 pound brisket in 2 cans of Dr.Pepper, teriyaki, worchestershire sauce. I marinaded it for 2 days. Took it out poured the marinade in a sauce pan and added pomegranate juice and simmered for about 45 minutes. I should have used it to inject but I didn’t used it for spritz. Anyway, I put Montreal Steak blend and cooked the brisket at 235-250. Spritzed it every hour, cooked for 6 hours to 165 degrees, foiled it and took off at 195. Used a bunch of hickory wood chunks. About 8 hours total. Double wrapped with foil, put it in cold oven and let it stay for 3 hours.  click here to read more

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