B
Barry
Guest
This weekend I plan to cook my first brisket and plan to use a receipe from Steve Raichlen's book that I have done before on a grill. It calls for putting the meat in a aluminum tin and mopping it every hour. When I have done it on the grill, it has come out really good. Can I do the same procedure - putting in tin - on the WSM? Should I modify the mopping to what is described in the brisket section on this website?
Thanks
Thanks