wrote:
Now, my dear wife won't eat beef, so that's for me. I wanna taste the
MEAT, so I'm figgerin' ta stick some garlic slivers in the brisket,
rub it with a paprika, dry mustard, garlic, salt & pepper rub.
Overnight it, smoke it (fat up?) at around 230, mopping with EVOO,
Marsala wine, garlic, cayenne, salt & pepper every 1/2 hour or so
'til it's 140 inside. Is that over-cooked? I like it blood rare, with
a thin blue line in the middle (body temp - so to speak).

Brisket needs low and slow til it gets to 188°F in the flat. If not, it'll
be one tough hombre. Your mop sounds good but once you put it to the
cooker, forget mopping. Fat up, fat down - your choice.
--
-frohe
Life is too short to be in a hurry