[Chezmatt]

I don't inject either, but I do sometimes marinate overnight in a beer/oil/chipotle cocktail. I think the most important thing to remember is that the temp is more of a guideline, and the real test is the consistency. Like bludawg said, whether the meat is probe tender (like butter) is more important than the actual temp.

Also, like bludawg said, I recently had my first straight salt-and-pepper brisket, and am now seriously questioning my commitment to more complex rubs.