I have never smoked before. I hope to smoke my first this weekend - a brisket me thinks! I have taken the e-course and read many threads on this site and anywhere else on the web that I can find. I just picked up a book I've had for several years called "The Complete Meat Cookbook" by Bruce Aidells & Denis Kelly, and looked to see what they had, if anything, pertaining to smoking meat. I came across this in the section for cooking with dry heat: MYTHBUSTING BASTING: A WASTED EFFORT Many Recipes call for basting roasts with wine, stock, or other liquids or fat. This is thought to keep them moist and add flavor. We don't think basting does much for roasted meat - it just washes away seasonings from the surface and doesn't contribute to juiciness at all. For perfect results, the trick is not to overcook the roast. So, what do YOU think? Basting or Wasting?