trying to step up my brisket game and thinking about smoking one on my few days off starting tomorrow. last one I did was too dry, but I think that had to do with using beef broth to mix my butcher bbq injection mix. this time around I want to nail it, and I want to make it as close to true, authentic, Texas brisket as I possibly can. looking for any advice possible? inject? with what? mop? fancy rub? stick to salt, pepper and garlic? even what kind of wood should I use? I have apple, cherry, and hickory chunks on hand, but getting mesquite mini logs is just a quick trip to Cabelas. really trying to knock it out of the park and step up my game cus Im looking to compete this summer.