[thirdeye]

On the advice of fishlessman who is an Egghead, I've been doing it for about 3 or 4 years. I call it a late injection because I wait until the internal is around 170*. I do cook my briskets hot (275* to 325*)

My late injection juice is still a jazzed up beefy broth, but I'm careful that the salt content is not too high because unlike my first (early) injection, the late injection is not in the meat long enough to cook down. Give it a try.