More rest time is better. 1-2 hrs is good, 3-4 even better. If you want flavor deep into a primal cut then you should inject. The brineing is great (wet or dry) & if you add seasoning to your brines even better. However, many seasonings are not h2o soulable. So...injecting is the best way to impart flavor in to thick cuts. Smoke is not going to penetrate that deep. If left in the fridge overnight it will help but it still is not going to migrate completely to the center. With pulled anything its not as important because after pulling and mixing you manually redistribute the smoke and seasonings.
I like to brine and inject even with pulled meat but more importantly with anything sliced. Some pureists like minimal seasoning interfering with the natural flavors. I'm from Louisiana so by no means am I a pureist, we season EVERYTHING!