Water box and brisket

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Smoke Blower
Original poster
Dec 6, 2010
I am curious if you water box guys are still mopping and if so, how often?  this would obviously only apply with the no-foil method.  I am pushing to 205 in the flat right now..
I use a water cooker: WSM.  I don't mop, flip, foil, etc.  When the fire is burning clean, and I load the brisket, I add smoke wood and don't open the cooker until it's 195* in the thickest part.  I probe for tenderness and if tender it's done if not I let it go a while and probe again.
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