I came across a brisket recipe the other day that I thought was kind of strange and I thought I would ask the eggsperts.
This recipe calls for smoking the brisket for eight hours, mopping it every hour after the first two hours. It then says to remove it from the egg, let it cool, wrap in plastic wrap and refrigerate over night. The next day it says to smoke it again until it hits 160 internal.
I have never heard of such a recipe so I thought I would try it. I thought it turned out fantastic.
Just wondering if anybody else has done a brisket this way???