I know with the egg that mopping is not necessary, but I am wondering if it would add more flavor to a brisket or pork butt. The pork butts I have made have been good, but they have not been as full-flavored as I would like. The outside part of the pork tastes great, but the inside part is pretty plain tasting. The same with briskets. The flavor is just not penetrating deeply enough into the meat. I am planning to make a brisket tomorrow, so I'll try mopping/basting it periodically, and see what happens. Has anyone else compared the results of mopping versus not?