Anytime will work, but 30 minutes to 8 hours is best. If you just want to add moisture, inject at least 30 minutes before cooking. Make sure you inject from the "top" of the meat as you are cooking it. For example, if you are one to cook it fat side down, inject from the non-fat side. If you cook from the fat side up, inject from the fat side.
If you are imparting spice/herb flavor into the brisket, inject 4 to 8 hours before cooking.
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Last edited by Boshizzle; 09-04-2010 at 11:17 PM..