I get prime from Costco. I inject but do not brine. I also use a Jaccard on the brisket. I am not sure it is needed with an injected prime but it is what I do.
Good deal. The more I research it definitely sounds like injection is the way to go.
Went to the market yesterday and looked at some briskets. They are crazy expensive around here right now. $5.99 lb for a full packer. They were running anywhere from $58 to $70!!! Think I'll wait until they drop the price a bit before I experiment again. Did pick up a couple of racks of St. Louis Style ribs for a killer price though. I guess those will be going on the smoker this weekend.
Do you have a Costco nearby? Seriously, meat alone for your smoker will pay for your membership in savings, and quality (that most people including me can't get anywhere even close to that price). PRIME whole packers will be somewhere between $2.59 to $3.79 per pound, depending on time of year, and location of Costco.
If I have a Prime brisket from Costco, I don't inject or brine. Not needed. Personally, I never inject anything. I feel like the liquid just exits right back through the same hole it was injected in, and the injection site creates a path for additional juices to escape. That's just me. Do I have any scientific proof of that? No. Just my own opinion.
If I don't feel I have top quality meat, my helper processes, in order of my opinion of what might help the most 1) foil wrap at around 160-170 and put back in smoker until done, 2) brine, 3) injecting (but at this point, I would do all 3 if the meat were that bad).