That's right, it time to learn all about a good old fashioned Beef Injection, aww yeah!
Beef is generally not as fat as pork (obviously) so there is a higher chance to dry out, even if you have a water pan in your smoker. I find injecting with a bit of salt locks the moisture into the tissues and adds flavor. This recipe is good for a decent sized roast, roughly 5 pounds, with a brisket I double it up.
Ingredients
1 cup beef broth
¼ cup soy sauce
⅛ cup table salt
Mix everything together and let stand for a couple minutes, then give it one more stir before injecting. I like to wrap my meats in saran wrap before injecting, then inject through the wrap, this seals the moisture against the meat so even when it leaks through the meat, it's still directly bathing in it (the wrap will also leak some, so make sure you put everything in a bowl, these messes are sticky and ugly to clean up when they get in your fridge).
After injection put meat in your fridge overnight to marinate thoroughly.