Pro tip: my neighbor's brine advice saved my brisket two weeks ago

My neighbor Rick, who's won three local comps, told me to skip the fancy injection and just do a simple salt and sugar brine for 18 hours. I thought he was crazy since everyone online says inject or dry rub only. I tried it on a 14 lb packer last Saturday and the moisture difference was night and day, no dry spots at all. His exact words were "trust the salt, not the gimmicks," and he was dead right. Anyone else had luck with a basic brine over injections? I might switch for good but want to hear other pitmasters' takes first.

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