How's it going everyone, I'm starting my first brisket in a few hours. I've been reading a lot of things in the forums about what I'm suppose to do. My first question is the Mop. What's the ingredents for a good mop and when do i apply it? The second question I have is how much smoke time should there be? My smoker seems to have some issues with the amount of time it smokes smoke. I have the BBQ Grillware Propane Smoker and I've modified it to the point where it'll smoke for about an hour to an hour and a 1/4, but I've read that you should stop the smoke after certain amount of time to avoid oversmoking. I'm using Hickory chips and chunks for wood if that helps any. As you all can tell I'm new to the smoking clan, so any advise and help would be appreciated. Here's what I have going on- 5.9 Pound Brisket dry rubbed for about 12 hours. Hickory chips and chunks and Mesquite for wood. Corn (I'm going to try the smoked corn recipe on the site).