(continued from above)
sorry, forgot the q-view - here we are on labour day with a flat that was trimmed until it had no fat cap at all. it tasted very good and was from our own beef, but i don't think that the guy who processed it understood that we wanted a fat cap. will specify next time. anyway, here it is on the SnP, about halfway done, using the oil-based mop as described above:
note taht the oil-based mop allows it to retain plenty of moisture and also get a good maillard effect going on as it browns. the thing about a fat cap is that it bastes the meat as it melts - same principle here.
this particular brisket was cut up into burnt ends, and i must say, they looked pretty good to me.
before, right off the SnP:
cutting up:
and swimming in sauce (probably a little too much sauce):
sure looks good on a plate, though....
flavour and "smokiness" was very, very good, and there was a nice, crispy-shewy bark that turned out very well. my only mistake here was that it didn't spend enough time on the grate or brasing in the sauce, and so consequently, it was a little tough, but this was due to my inadequate cooking time, not the oil-based mopping that i used.
anyway, as i said, it is another option that is easy and inexpensive with no complications - simply add a little oil of your choice or melted butter to your favourite mop or spritz. brushing it on would work better than spraying, and be sure to blend or otherwise mix the mop well right before using, in case the oil separates out.