I love that idea of wrapping the brisket in saran wrap before injecting. I'm gonna try that next time. My wife is always yelling at me when I'm slowly pulling out the injector & it gets to the end & sprays all over the kitchen. She's gonna love this tip! I usually inject the brisket with beef broth, onion powder, garlic powder, & black pepper. I also like to trim off most of the fat & silver skin, then I rub it with mustard, black pepper, & steak seasoning. I know a lot of guys leave the fat cap on, but I think if you take it off the bark is much more tasty, sometimes the fat cap is so thick that you end up discarding most of it before you cut the brisket, or there is a ribbon of fat at the top of the brisket that is unappealing to some, personally I like the flavor that the fat brings, but in this household I'm a minority. But that's just my opinion. If you smoke at 225-230 take it to 165 foil it with beer & drippings then take it to 205 & cut it cross grain it will melt in your mouth, no matter what rub or injection you use.