Man, you ain't kidding about injecting brisket. I've done easily over 100 briskets over the years and I injected one for the first time ever last Friday. It was a full packer. Since I pull mine I normally leave the entire fat cap on and then scrape it away before pulling. It has always been nice and moist, but this one was the bomb. After a long rest while I was pulling it juice was running out between the grains. I'm surprised there was much left to bag and freeze because wife and dog were both there begging for the next bite. I'm injecting from now on.