It is now rubbed and resting till early morning. I haven't tried brisket in a looooong time because my earlier results were less than stellar but after solving my problems with ribs and turning out a damn good product thanks to what I read here, it is time to give brisket another go. I have read through these forums the last couple of days and feel confident in having a successful smoke. I had thought about injecting, then figured I should hold off and first get the basics perfected. Once I can do that then I would try some different things. Well, after getting the brisket rubbed and tucked in for the night I needed to make room in the fridge. I Pulled out a roaster pan that had my wife's leftover pot roast, taters, and carrots in it from a couple days ago. It was about gone so I moved it all into a smaller container then had an idea. The pan still had a lot of the broth in it from cooking the roast, taters, and carrots. I skimmed the fat off the top and poured it into a bowl. I am thinking this might make a good injector now. Any thoughts? Sorry forgot to add that I kept it simple. Just brushed it with evoo and used a weber grill mates rub. It was a 14 pounder that I trimmed down to about 12.5.