Brisket Marinade

What kind of oak?
I would think oak would burn fairly similar to hickory.

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I typically just use a rub that i make. But i'd like to try a marinade that will tenderize the brisket a little.

Last time i smoked a brisket, i used oak, and it burned too hot. Hickory is what i usually use and it comes out fine. I have an electric smoker.

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Briskets are funny, when one doesnt turn out its entirely possible you just got a bad one. It happens...

I find too many people trim all the fat off the brisket. I leave the fat on, you can cut it away after cooking. I usually use a very spicy rub and coat the meat and then wrap in plastic wrap and let sit in the fridge for 4 hours or more. I find the rub adheres better and the spices soak in a bit.

I too use oak and think it does great. I set my pit for 225 and put the brisket fat side down on the pit for about 4 hours. After 4 hours I flip the brisket to fat side up and continue cooking for another 4-6 hours depending on the brisket's size. I then pull the brisket and wrap in foil, if you are feeling froggy you can add a 1/2 cup of apple juice here. I now put the foil wrapped brisket back on the pit for another 2 hours. After the two hours have passed I remove the foil and put the brisket back on the pit for a final hour and reserve the juices from the foil. You can reduce the juices in a pot over high heat and use them as a gravy or as a base for a BBQ sauce.

Total cook time can run anywhere from 9-14 hours...

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What's a good marinade?

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I know it sounds strange, but Balsmic Vinegar does a real nice job......

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Salt and Pepper

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Very good, I actually really like to use espresso grounds in my brisket rub along with freshly ground dried chile peppers. The sweet cocoa hints from the coffee pair nicely with the heat from the peppers.