Last time I smoked ribs and brisket, I used the following on the brisket and left covered in refrigerator overnight:
Worcestershire, pepper (heavy), salt, seasoned tenderizer, garlic powder. Turned out fantastic. I'd never smoked a brisket before, so I have some learning curve on making the meat moister, but it tasted great. I mopped it as it cooked with the same mop as my ribs, which was apple cider vinegar, lime, mustard, worcestershire, which I kept warm and mopped occasionally (every 2 hours or so).
I had marinated the pork ribs in the same ingredients I mopped them with, along with a rub of salt, pepper, seasoned tenderizer, cajun seasoning, and garlic. If I were not using the mop for both pieces of meat, I would have poured the marinade off of the pork ribs, added to it, warmed it up, and mopped with it. Since I was mopping the brisket too, I made new mop so as to not cross-contaminate.