Re: First brisket tomorrow.
Next time try injecting it with some beef base, or bullion. It does not take away from the flavor of the beef, and makes it nice and moist.
When I do a brisket, I make it a habit to mop it every 30 to 45 minutes for the first 4 hours, then I wrap it in a couple layers of foil, and put it back on heat. Correct me if I am wrong, but after the first 3 or 4 hours the meat will not accept any more smoke, it will become bitter tasting.
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer