I'm with Blu on this, you need pineapple injected/brine on brisket like you need a a$$H&%# on your forearm!
You just don't need that on brisket. Just keep cooking brisket, 2 -3 times a month for a year you'll get it tender and be consistent at it to
, also please don't inject apple juice either into beef after you try this fruit cocktail experiment. Now pork go for it, pina colada that chit!