superdave
Smoking Fanatic
My 2 cents, I do inject and don't think you can ever have too much liquid. I also read the arguments about what temperature to pull a brisket at and think of the following: "it's done when it's done." No one can prescribe an exact temperature to pull a brisket at. One can make a target temperature and start testing. Just like with ribs, a toothpick works great on a brisket.