To inject or not to inject that is the question
I don't inject mine. For brisket I use just kosher salt and course black pepper. Lots of both. After several hours in the smoker, I'll wrap it in foil to finish.
After the brisket is done, I cut off the point and put it back in for 3 or 4 more hours for burnt ends. The best part,
Good luck with you brisket. I've never injected mine, nor anything else I smoke. Brisket is the most difficult meat to get right (I was going to say "toughest" but a poor choice of words)but as many as I've smoked, at its worst, theyve all be great. Have a good time with your smoke. By the way, what kind of smoker are you using? I use a 22.5 Weber Smokey Mountain.