Using fat trimmings as injection for brisket?

[newbiesmoker1]

I was wondering if there is a school of thought of using the fat trimmings from a brisket as an injection?

I am thinking you would use a double boiler to keep temps no higher than 100 degrees  F and render the fat from the trimmings. Next , mix in rub while the fat is still hot. Allow it to cool to room temp. Then inject in to the brisket.

Has any one tried this? Down sides?

 

[aggie94]

Never thought of it, kind of like collagen injections for a brisket.  You could also probably use what dripped out of one brisket, freeze it till you cook again and reuse it.