Congratulations on a fine lookin' brisket!
I think the decision to use a mop or spray depends on the fat content of the brisket. A leaner piece of meat may require some help. If I mop/spray, I use a mixture of olive oil and apple juice. NO SAUCE!
Here's a rub I used for the first time on the 4th of July for a 10# Brisket . Gave it a nice flavor: ¾ cup course kosher salt ½ cup ground black pepper ¼ cup garlic powder 2 tbsp. chili powder 1 tbsp. cayenne Rubbed it the night before, wrapped it in Saran Wrap, in the fridge overnight. Brought it to room temp in the AM before putting in smoker.
post edited by Foodbme - 2011/07/12 05:37:37