Just as a reminder, if you inject the brisket you have penetrated a whole cut of meat and need to follow the four hour rule to insure the safety of the meat. I have done a lot of briskets and I believe an injection is unnecessary. To maintain the safety cushion you can inject a sterile marinade (brought to a boil for several minutes) after the surface temperature of the meat has reached a safe temperature. We are not the safety police but it is important information to be aware off
Trim the outer fat cap of a full size packer to about 1/4 inch
Rub, wrap in plastic wrap and refrigerate at least 24 hours prior to starting the smoke
Prepare your smoker and load the brisket directly on the grates of the smoker at 225 - 250 degrees
You can spritz occasionally but it is not necessary
Insert thermometers when the surface of the briket has reached a safe temperature (about an hour at the mentioned smoker temperatures)
Keep an eye on the brisket, when the point and flat begin to loosen up use the back edge of a large knife and separate the point and flat following the internal fat line
You can use your gloved hand if a bit of heat doesn't bother you.
Return the two pieces of meat to the smoker
As they begin to reach the 170 -180 range I wrap them in foil with a bit of finishing sauce.
If you want to slice the flat let it go in the foil to your favorite IT I would recommend 190 or 195 but if you want it rarer or more well done adjust your IT
To pull the flat, take it to 205
Return the flat to the smoker surface without foil to tighten up and crisp the bark a bit for a couple of minutes
After foiling the point can be cut into maybe 1 1/2 inch cubes and placed in an open foil pan with BBQ sauce. Take the cubed point to 210 or until they are fall apart tender and a bit crispy.
The flavor and tenderness of both pieces are improved by a stay in an ice chest. Return the meat to the foil, wrap in towels and place in an ice chest for a couple of hours.
To reduce the amount of time you spend in front of the smoker cook only the flat.
The method is what I learned from my friends on this forum. We all tweak it a bit and the question of injecting or not is always an interesting discussion. What ever you do just go ahead, throw the brisket on the smoker and have fun! You have 2 months so do a couple of practice runs, I am sure you will do a great job. Don't forget the Qview and don't forget to ask lots of questions, we enjoy helping out.