This is what I do, put a rub that you like on it the nite before and wrap it in plastic wrap. I have never injected a brisket. Smoke it until you want to pull it from smoker, I pull it from the smoker at 180 and wrap it with foil and put in a cooler w/towels for 1-4 hours and then I slice the brisket. I also use a full packer and start w/the fat side up for 1/2 of the time, and the rest of the smoke I turn it over . I do not cut any fat off until I am ready to serve it up. I also spritz the brisket.