Well I'm tackling my first brisket today, just a 3 pounder. I bought a Green Mountain Grill this week and have been having fun with it ever since. I have the brisket sitting on the dry rub until we return home from church. My question is, do you guys mostly mop or spray? I could probably spray with apple juice, worcestershire and bourbon...but didn't know what the consensus was with brisket.
Cooking at 225 until 200-205 internal temp
Wrapped up with dry rub:
Teaser of chickens, salsa veggies and almonds from yesterday: