In two days I will try my hand at my first brisket smoke. I already have the dry rub I want to use and pretty well know the cooking times and labor intensity. But my question is do I put the brisket in and monitor it and pretty much leave it alone, or do I need to develop a mop sauce and flip it reguraly. And if so how often do I mop and flip. Thanks for any advice that comes my way.
post #1 of 13
7/19/09 at 9:06pm