Hope I aint posted this before since I always hate to be redundant. This is how I try to do it..not claiming there are no better ways out there by any means. A person can look up the mop/sop recipe on Alfgore's cyber highway or I can post my variant in the recipe section for them who are compooterly challenged. This be escpecially for the young man trying to tweak his brisket. PS Edit..also brush a super thin layer of Bulleyes Texas Mesquite flavor bbq sauce on the back side of each slice but not enough to get the judges riled up. Couldnt find that model last time I looked but if might still be out there. If not use some other variant of the same sauce.
(quote from on old post on another chat forum) Hmm..first task to come up with a decent mop/sop. My favorite is in the recipe section called Walter Jettons small batch. That needs to be kept warm in a SS sauce pan either in the pit or the stove. Applied to the lean sparingly once an hour and dont wash off the bark. Mop is applied in small amounts by dribbling on there with a SS Tablespoon. After the obligatory slather of Frenchies mustard and a thick application of whatever rub you like. Put the meat in the smoke fat side down. Cook till reaching an internal temp of around 175-180 in the flat.. not the hump. Roll out a stout layer or two of foil and throw out a handful of rub and half a handful of brown sugar and place the brisket on that lean side down..add one cup of the sop and button up the hatches. Cook it till it dies and gives up..as slow as feasible. Get to 195 at least and passing the soft buttery stage when you stick it with the gauge. For rub you can do home made or store bought. Wild Willys in the Smoke and Spice is my favorite but bbq judges not seem to like it. A surprising good brisket rub can come from mixing a good quality Fajita Seasoning 50/50 with a good steak seasoning like Montreal..but its too big of granules so it needs a ride in the spice grinder. Whew..lol Also trim the snot out of the raw brisket. Skin it on down like a nekked baby if you want. No more than 1/4 inch fat cap and all the nasty stuff gone. PS you can also sling it on there with a real clean basting brush but the spoon is best. If you want a grand prize winner..cool it down and slice it then reassmble the slices while defatting the juice and add enough more sop to equal a cup again. Dump the hot sop in between the slices and fan in like a deck of cards so some sop gets in between each slice. Heat it up one more time. Go get the money..lol. (sorry this got so long winded) Pit temp 250-260.
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