I injected plain old beef broth the night before. I've only used the beef rub recipe on their so far (and his memphis rub for ribs, which was great!). This time I added paprika to the beef rub though. We'll see how it goes.
When I do a whole packer, the flat is ready probably an hour or so before the point. The flat is always tougher but wet aging in fridge for even a couple days helps.
