Injecting Fat Into Brisket

[Dewesq55]

This is what Dr. Blonder said in response to a very similar question: "You'd have to inject in hundreds of locations to replicate the fat marbling, and butter likely to ooze out prematurely in the cook. Fat renders slowly." DEW

[Papa Bob]

I inject home made beef stock that has been lightly seasoned

[Jerod Broussard]

I think someone on the main site mentioned that, but I'm not sure if it was done before the cook, or towards the end of the cook.

I don't inject anything anymore. I just don't see how it stays in, when everything else comes spewing out.

[RAmorris]

Has anyone ever tried taking beef fat, heating it in a pan to liquefy it, then injecting it into a brisket before smoking it as a way to make the brisket juicier and more flavorful?