I want this brisket as tender and juicy as possible, obviously, I have never used a choice Angus brisket. I was thinking about injecting it, but I want as much of that angus flavor as possible. Most recipes use apple juice or beef stock. I am concerned that these types of solutions will interfere with the natural taste of the brisket. I will be using an MES 30, if that helps. I do also plan on using a rub. Any tips would be appreciated.