mopping a "wet rub" brisket?

[Guest]

A first for me this weekend - I'm going to try and smoke a brisket with a wet rub. I usually use the Texas brisket dry rub from Steven Raichlen's How to Grill book, but this time I'm going to try the coffee cardamom wet rub from the Barbecue Bible Sauces and Marinades instead. The only thing I'm wondering is, being that it is a web rub, do I need to mop or baste at all during the cook to keep it from drying out, or will the wet rub keep it moist? If I do need to mop, can anyone suggest a complementary concoction to go with the coffee cardamom flavor?

Thanks,
Mark

 

[Bruce Cook]

I wouldn't mop it at all. Just season and cook.