I'm going with Mr. Monty-know-it-all
on this. Keep the point and flat together if you have space, brine or marinade if you want, but don't inject.
The way I do it (How many BBQers does it take to change a light bulb? 100. 1 to change it and 99 to say, "That's not how I learned to do it.")is I use a mustard slather then coat with rub. I take the coated brikset and put it in a ziplock bag, burp out the air, seal it up and stick it in the fridge for as long as I can (preferably 12 -18 hours).
This makes a great crust and the vinegar in the mustard acts as a marinade and pulls the flavor of the rub into the meat (a little anyway).