Hi everyone! I've finally secured a Wagyu brisket and am going to give it a go this weekend on Saturday. I did have one follow-up question. @maxq mentioned not to inject Wagyu brisket. Max, what is the rationale for not injecting (and do others agree)? I was thinking of only injecting in the flat, my logic being that I've never had a flat that's TOO moist... more often than not I'd wish it wasn't quite so dry and I find injecting helps with that. What do folks think?