For brisket, I use a can of beef broth, a tablespoon of minced garlic, a teaspoon of Better than Bouillon and a couple splashes of Worcestershire sauce. I make the injection the day before use to allow the garlic to infuse into the liquid. On the day of injection I strain the garlic chunks out and inject as much as I can get into the meat. For anyone besides me that foils at 160, any leftover injection goes into the pan with the meat before wrapping.
