I have had my Elite for two weeks now and have done a pork butt and a brisket. Both turned out great but I have a few questions for anyone willing to help.
Does anyone ever inject their briskets with mop prior to or during the smoking?
Does anyone mop the meat during smoking?
On a brisket is it better to cut the flat and the cap(?) apart and smoke them different amouts of time to reach the proper temp? I did the large packer cut as one and thought that the flat was very tender but dryer than the cap.
Lastly, I am going to try some chicken quarters, any tips?
Thanks for any help!