Am looking to do the Smok-La-Homa brisket today from BBQ USA. This recipe uses a mop that includes some BBQ sauce. Question though, is I am going to do a high heat brisket due to the fact I am only cooking the flat and am a little limited on time. Do you see there being any problems with that recipe done high-heat? I was a little worried due to the mop sauce having barbecue sauce in it and the fact that it could burn with the high heat. Other option is to just forego the mop sauce.
Thoughts?
Buckeye Bob
Thoughts?
Buckeye Bob