I agree in the full Packer. I wrap in BP, you don't need to add no farking liquid that packer will make it's own. cooking meat don't absorb anything but smoke and injecting it with magical concoctions don't make it moist. The meat either has it in it or it don't. Inter muscular fat(marbling) and collagen from a properly rendered brisket are what makes it moist. MOIST BRISKET = PROBE TENDER.
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC