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Some spices and flavors do not hold up to long cooks so mopping can add those flavors to the finish product. I don't mop brisket and designed my rub so it is not needed but I have had brisket from folks that do and it was quite good.

Tom I would recommend that you try pulling prime briskets at 180 to 190 internal, foil and hold a couple hours. It will be tender and very moist, 200 and higher temps take away from the overall quality of prime briskets.

Waygu is a breed of cattle from Japan. It is now grown in the US. Sometime crossed with Black Angus. It's prime beef. Jim

JMG Wagyu brisket will not be ready at 160 internal, start checking at 180 and I would never take one to 200 or higher. Jim

The new product burns up to fast and I have found a number of products I like better. I also have a Rancher and a few Primos so I use lump all the time. Going to have some coconut charcoal some interested in seeing how that works. This product is hard to obtain getting it from in friend in OR. Jim

There is nothing magic about 225. After cooking tons of brisket and butt 235 to 250 does the job just fine. Jim

If your using time, or finish internal temp, or foil you have to start checking for tenderness earlier in the cook. I cook them 210 to 225 maybe a bump in temp if the bark looks like it needs some help, fat side down. Wagyu can be ready at 185 internal. I prefer to cook without foil but...

Ernest I would deliver hot food and not rely on the customer to reheat it, it is your reputation here and you want as much control over that as possible.

Old time Carolina's BBQ was cooked direct 18 to 21" above the coals. There is a distinct flavor print with style of cooking. The object is to get the fat to vaporize so you don't have grease fires. Turning the meat would be part of the plan, also use a low sugar rub. Jim

Since Kingsford made the changes to the forumual I don't use the product any longer. If the wood was green or wet that would be the most likely cause, but...?

Using a paste will not effect smokering and there is no smoke penetration, smoke is layed on. Once you rub (dry) the salt causes liquids to come to surface and the rub becomes a paste anyway.

Try these, lids snap in place. I have a few large unit will hold about 25 pounds. http://cool.cambro.com/product_line.aspx?rrn=4&plrn=59 Jim

Many will cook and it's snacks for the cook. Can also hit with different rub and see if you may like to make changes to the old standby. Great for beans, you have choices. Jim

You can also shorten the cook some by seperating the point from the flat leaving fat on the flat. Is it select, choice or prime brisket? Jim

A WSM does not move enough air to run on straight wood. If you want to do a burn barrel and get the wood to coals and then add coals to the firering you could do that, but burning straight wood is a mess. Jim

The larger the butts the older the hog and the more connective tissue your dealing with. The weather can play a role also (a front coming through will slow a cook). Jim

Get the wood cut and split while it is still green, as it dries it gets very hard to deal with. Will dull a chainsaw chain very quickly. Good news is it gives off heat for a long time, makes great coals. Jim

BRITU was developed for competition cooking and Iodized salt can give you an off color besides flavor problems. Jim

A large Egg for $200 is a great buy. Even if it is cracked they can be easily repared. Jim

Brian One of the problems with pellet feeders is they don't put much smoke on meat so here is what you do. Start the cook in the smoke setting and don't stay there more than a couple hours. Then you move the stting up to med (not sure how yours is setup). On med setting you will find that you...