So it's been a while since I have been around. I have a few days off work so thought I would try a brisket. I have been doing ribs and pulled pork for a few years with great success but this is only my second brisket. The first one came out well cooked (very tender with a good smoke ring) but very bland tasting so I kind of gave up on them. My wife talked me into trying another one tomorrow. So far I have rubbed down with our favorite home made secret recipe rub and yellow mustard and have it in the fridge. I plan on some type of injection in the morning before I put it on but have not came up with anything that knocks my socks off yet. Going to do beef stock base and have a few ideas but cant decide. Anybody have any input on what they use that adds to the flavor but doesn't over power the great taste of smoked beef? All trimmed up Rubbed down and ready for the fridge.