Daddyo,
I am an advocate of injecting brisket ... I think that, except of the VERY rare occasions I spring for Wagyu brisket, the typical choice brisket you find at most supermarkets could benefit from a little helping hand.
Here's the injection I use:
1 Cup beef stock (Kitchen Basics Low Sodium Beef Stock)
1/4 Cup Worchestershire sauce (French's)
1/4 Cup Shiner Bock (or other decent beer ... flat, room temperature)
4 Tbsp homemade brisket rub, run through a spice grinder to make it as fine as possible
2 Tbsp Crystal Hot Sauce or Tabasco Chipotle Sauce
Use a decent stainless injector and inject at 1.0-1.25 inch intervals throughout the packer cut (excluding the fat cap). Hold overnight in plastic wrap, remove and apply French's Yellow Mustard and a standard homemade brisket rub. Choose your wood, set your temp and go find some beer to drink and some sports to watch.
And as far as Ben, I'm looking forward to the pics!