just picked up a 2.8kg brisket from my butcher, I cant make my mind up on whether to inject it or not
opinions ???
ive only ever done one brisket, and I had a bit of a nightmare with cooker temps, and then I had to take it off early because I had to go the hospital (unrelated to the bbq/smoker lol)
I do want the best chance of it turning out tender, so im swinging towards an injection at the mo, some watered down stock with a bit of the rub thrown in