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Lethal Injection (Brisket)

OK, so my last brisket came out pretty good.  It was only my second attempt, and part of me is wondering if it wasn't simply dumb luck.  I basically followed Franklin's method.  I had a 10-lb brisket from Whole Foods (not too many other options around here) that was very expensive but very high quality.  It's not entirely clear to me it was a whole packer - I asked for one, but all the ones they had looked more to me like flats, despite the "whole brisket" on the label. 

Anyway, I went with a simple S&P rub, no injection, put it on the egg (indirect, PS legs up) with a healthy amount of apple wood chunks mixed in with the lump. I had a large drip pan filled with water.   I kept it at 250 dome and left it alone - never opened the top until about 11 hours later. No wrap, no spritz, nothing special.   I pulled it at roughly 200+, once it seemed sufficiently tender.  Served it to my folks, who said it was the best thing they've had off my BGE (and they've eaten a fair amount).  It was fairly moist - quite a bit better than the first brisket I cooked (which was a flat, no doubt).  My Dad asked me if there was anything I'd do differently the next time, and I said I thought I might try an injection.

So, any downside to injecting?  I'm up for giving it a try, and am thinking I'll keep it simple - maybe just beef broth.  Do folks let it sit with the injection overnight, or can it basically go right on?  
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