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Nothing wrong with that Tim. I know I still need to get you the link to the dry rub and mop sauce I used. I will get that from my laptop when I get home tonight. When I smoked that brisket I mopped it once an hour or so. I also smoked it fat cap up. Lets the fat melt and go down into the brisket to help flavor it and keep it moist.
PM sent Tim. Biggest thing with brisket is low and slow is best on it. The one I showed in the pics was smoked for 14.5 hours. Then rested for at least 20 minutes to allow the juices to redistribute. I dont use wood chunks for the whole smoking process because too much smoke will leave a bad taste. But add wood here and there to allow for a good smoke ring. I smoked that brisket around 175-180 degrees. no more then 200 degrees at the most and that would be just after adding a bit if charcoal. The smoker I use will go through a 20lb bag of charcoal for a smoking session like that without even thinking about it.
What is really bad is between my older brother and myself we are getting to the point where we will need to start buying charcoal by the pallet for the smoker and the grill. Well time for me to head out Tim. Catch you later. I will try to pop back in when Iget home.
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