- I inject the brisket the night before (after I trim) with beef stock. -- how much? -- Depends on the size of the brisket. For a 14 to 16 lb brisket, I end up using about a pint. I inject every two inches or so and rotate the injector into three spots at each injection point. You simply inject until it starts spraying out at other spots in the meat.

- I always smoke the whole packer. I buy mine at Schneider's Meat's in SLC. -- Why does the flat behave differently if attached to the point than by itself? There is a TON more fat in the point which helps to keep the rest of the meat juiced by the fat. You also have the main vein that runs between the flat and the point that provides a lot of juice to both parts. If you cut the point off, you don't have that source of oil and moisture.

- I leave a quarter inch of fat on the bottom when possible and always put it fat back down -- Most recipes say put the fat side up, why do you do it down? The more protection from the heat, the better in my book. The reason most recipes say to put the fat side up is because it then "self-mops" the meat as the fat renders. The downside is that your meat is receiving more direct heat and tends to dry up on the bottom. This is why I take some of the fat strippings and lay them on the top of the meat when I am smoking it - I get the best of both worlds; the meat gets the self mopping and gets the protection from the fat back. Try it, I think you'll notice a significant difference.