Thanks for the tips bigwheel. Our brisket, using the original Walter Jetton's mop recipe, came out fantastic. I let it cook fat side up all the way through unfoiled until it reached 200 degrees. However, the fat cap was scored in a checker board fashion to allow the mop to get to the meat. After it was done, I foiled it and put it to bed with towels in an ice chest for an hour. After cooled enough, it went in the fridge overnight. Next morning I sliced it up, added a couple of ladels of mop and reheated it. It was a bit hit for Easter dinner. Tasted fantastic.
Thanks for your help and for posting the Walter Jetton mop recipe.