On Thu, 9 Jun 2011 11:16:29 -0700 (PDT), tutall >
wrote:

>On Jun 9, 8:24*am, unix > wrote:
>> Gents,
>>
>> The brisket cooks on WSM I've been Googling all seem to envolve
>> frequent mops.
>>
>> Is there a way I can get a decent brisket done without so much effort?
>
>Have never mopped and they turn out fine, plenty juicy.
>
>A "Donald Bones" bones posted this a while ago,
>
>http://groups.google.com/group/alt.f...f4151632323a97
>
>And have never foiled, not any other folderall foo-flam stuff. Rub it,
>cook it and eat it. No saucing, no foiling, no injecting or brining
>(chix and turkey excepted) for me.
>
>

For beef ribs and butts, I don't even bother with a rub. The only
injection it gets is the probe from my remote meat thermometer... When
the meat is done, no sauce, just good smoked meat flavor. Works for
the wife and I, the kids love it, and the pulled pork actually got a
compliment from my mother and a request for more (that rarely happens,
I could hand her a thousand dollars cash and she would complain the
bills looked used) so why mess with a good thing?

I have to admit that if I have a beer go warm on me during the smoke,
I might open it up long enough to dump it over whatever is in the
smoker. I try not to let a good beer go warm though.

Haven't done a brisket yet, but will probably give that a bit of salt
and pepper and skip any mops or foil.

Well, can't say I never did a brisket... tried half of one in a small
brinkman smoker as my first ever smoking attempt. Didn't have a
thermometer for the smoker, and my meat thermometer was quite a bit
off. I WAY over cooked the damn thing to the point of being
un-edible. I'm taking a mulligan on that one and going to try my new
first attempt on my offset...

Anyway, good luck with the brisket. Try a few things that are
suggested, and develop your own style from it. That is what BBQ is
all about.