PB, great info man! I am not offended in the slightest, I love to hear how others do stuff. That's how I learn
I have cooked briskets a number of ways, all at home mind you, on various smokers. Like yourself, I smoke briskets (butts too) fat side down. I always keep the fat facing the heat source as a shield. I don't subscribe to the "fat cap up so it bastes the meat" philosophy, the meat has enough fat inside to keep it moist. So, we're on the same page there.
As for the brining and injecting, it's just something I want to try as I've never done it (brining) on a brisket. I can't comment on if I like it or not until I do it. I've injected and I've not injected and like results either way. I can tell you that when I use leftover brisket that I've injected for making chili, it tastes better than chili made with non-injected brisket but the briskets on their own taste great either way. I know that sounds weird but that injection releases out into the chili to flavor it.
So...in conclusion, I like to try new things to see if I can improve on what I do already. It may make a difference, it may not. It may be one of those things where once you try it, you wonder why you never did it before! Brining chicken and turkey come to mind. Once you've done it, it's how you want to do it for more flavor and juiciness. Maybe this will be the same. I'll post my results when I get around to doing it.
Thanks for the input everyone, you guys are alright in my book