aris wrote:What are you all injecting with?
I use a good quality stock either homemade or shop bought - ie heston's stock in a bag type thing.
Also, my local butcher will put the whole brisket through his spiky tenderiser machine thing for me if it doesn't have a lot of fat. That seems to help is soak up the stock that I leave it in for 24 hours before cooking. While this is probably sacrilegious I end up with a yummy moist piece of meat....no that is not a euphemism!