I can't believe they have the time to inject either. I recently cooked two select packers and got the results you are looking for. Less visible fat, melt in your mouth texture, juices dripping from the meat. You don't need to inject, you do need to cook the point long enough to get the rendering done right, and that means, as long as, or often, longer than the flat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."