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People generally snub their noses at the thought of Brining Beef - Brisket (unless you're going for corned Beef etc). But I used this recipe from Cook's Illustrated (below) in conjuction with the midnight cook to achieve the best Brisket I (and all others present) ever ate. On the CI recipe, I...

Hope this is not too dumb a question. I used a mop for the first time last weekend and plan to use it again on the fourth. What (if anything) do you do to clean the thing?

I am going to try my first brisket. Probably just a flat. I intend to use my WSM with low and slow method with hickory/apple (dont have oak) and was looking at a Steve Raichlen recipe "Millionaire Brisket with Coffee and Beer Mop Sauce"(can be found on food network). In it he says to poke holes...