Originally Posted by JamesTX
I used to inject an oil/spice mix into the fat layer before cooking. That deposit of spice definately added some flavor, but I was getting to much salt so I cut it out.
yes I Hate injections in Brisket. Its just uncalled for... maybe pork, which I don't do either due to its density, but not Brisket, especially with my 2 part rub.
But I love what the extra seasonings at that crucial time do. It reminds me of a certain BBQ place that would stack close to 20 to 30 or so cooked briskets in the corner of a block pit for several hours. You cannot simulate what resting does for a brisket.