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Thoughts on injecting a brisket with either the melted fat from trimming the brisket or melted grocery store tallow ( rendered and filtered beef fat ).

I have several bags of apple and hickory chips. I'll be doing a pork butt that requires a long time - probably around 9 hours. I hate to buy chunks if I can use the chips. I thought about mixing the chips as evenly as I can in with the unlit briquettes. Any opinions?

I'm wondering if using hot liquid is a good idea to decrease the time to reach proper temperature.