"Donald Bones" > wrote in message
...
> Okay, so I've done about 1, sometimes 2 briskets a month for about the
> last year or so (I really love brisket). To shorten the story, I've
> mopped, flipped, turned, sprayed with apple juice, and just about
> everything else you could think of. End the end, what kept them moist and
> tender was for me to leave them alone. After a rub the day before, they'd
> smoke for 8 or so hrs, then I'd wrap them in foil for a few more hours.
> Then towel 'em up in the cooler overnight, and in the morning there was a
> nice pool of juice, and they were falling-apart tender. No mopping, no
> injecting, no nothin'. A few times, they reached 205 degrees, but didn't
> dry out at all.
> Now, to compensate, I did leave a little more of the cap on top, but my
> only consequence was not much of a ring on the top. But the taste and
> amount of moisture was a more than fair trade. I guess if you're going to
> contest, though, that's a no-go.
> Curious to know what you all think, and how you do what you do with your
> briskets.
>
> db

I've only done a few briskets. After reading your results, I'm going to
simplify things. I wondered about mopping and if it makes a real difference.