Yesterday, I did some further experimentation on beef. I picked up another chucky while they were still on sale and a small 3 pound brisket flat that was on special for $.99 a pound.
I injected the brisket with the same injection as the previous chuckies but with one change based on my wife's comments about the previous version.
I injected the chucky with a 50/50 mix of Campbell's beef consomme and Stubbs beef marinade and a little cumin and white pepper.
I cooked them hot and fast until the brisket reached 207 F and then put them in a cooler to rest for a few hours.
I was expecting the brisket to be dry, but it all turned out to be very moist. I liked the flavor of both but my wife kept asking "What is that flavor in the chucky?" She said she liked the flavor of the chucky but preferred the brisket. So, it looks like Snubbs beef marinade is off my ingredients list.