Thanks for the feedback @kengolden! My brisket is from Snake River Farms as well, so glad to hear you were happy with the results. Out of curiosity, did you wrap the brisket at all around the stall, or just let it ride through? Also, do you recall what temperature it was finished at?
Given that I actually like the flavor my injection imparts I guess my question is what is the downside of injecting the flat? Wouldn't that only make for a moister brisket, or is there something I'm missing here?