Injection v Marinade v Brine

[Eugene A]

I've been using Myron Mixon's recipe ('the only marinade you'll ever need") for marinade. Others have commented that his marinade is more of a brine. You say "to-ma-to," I say "to-mah-to."

Here's my question -- up until now I've never gone the injection route, relying instead on brining or marinating. I just received my spanking new injector which I will use on my next cook, a brisket.

I'm reading about different marinades, different injection recipes, and so on. It seems to me that I can use a marinade recipe for the injection -- does that make sense?

Thanks for your input.