Just back from the meat market with a 14.9 pound whole untrimmed brisket. $4.98/pound for choice. Not great, but the best I can do around here.
I'm going to trim it later, and I'm going to inject it as I have a really long, slow cook in front of me. I'm basing my plan on what I've read here, and what I know about my cooker. I'm convinced that I have to inject and mop or it will be dry by the time it's done. My guess is that it will be at least 16 hours, I'm not decided if I'm going to foil it -- I'll have to make a judgement call on that later in the cook. I'd really like to get a substantial bark, but we'll see how the moistness look at the halfway point in the cook.
I'm going to use Myron Mixon's directions for the injections and rub. Since I'm injecting with broth made from beef base and au jus base I suspect it's a little salty, so going with his rub too (which appears to be lower in salt) should be safe.
I'm sure I'm overthinking this, but I want to do everything I can to make sure this is a successful cook. I'll post pics as I go and let you know how it works out.