Snippage -

>> I guess I'm probly looking most for rubs and method. Sauce would be on
>> side.
>> The concern is dried out meat, if not mopped or basted. We had some
>> really
>> bad
>> briskets, but we loved Big Jim's which is obviously simple, very moist
>> and
>> tasty.
>
> IMO mopping is a waste of time and good heat. Tend the fire & the meat. A
> big
> fork is your friend.
>
I agree with Tyler and what he's referring to is "the fork test" for
briskets. Stick a fork in the flat. When it slides in and twists easily,
the brisket is done, regardless of time and temperature. Ignore the fork
test and you may wind up with either a tough piece of meat or a dried out
brisket.

Jack Curry