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Eggers,[p]I'm considering buying an egg. My question for everyone is - do you guys use mops when doing low and slows?[p]Any advice would be great. Thanks,[p]Brian


  • Brian in Muskegon,
    I used one on my last brisket and it was the best I've ever had. I mopped it maybe 6 times on both sides in the last few hours of cooking. Here's the recipe:[p]1 cup Cider Vinegar
    1/2 Cup Captain Morgan's Spiced Rum
    1/4 Cup Dale's Sauce
    1 Tbsp. Ken Stone's Witchy Red Rub (also rubbed the brisket)
    1 stick unsalted butter[p]Heat it up and use it while it's hot. Most excellent! I had a little left, and I put some in the foil with the brisket while it rested an hour. Also, save the juices from the foil and pour it over the sliced brisket for extra juiciness![p]BBS

  • Brian in Muskegon,
    Forgot one thing... There is no need to mop for moisture's sake. The egg retains virtually all the moisture inside. I only mop for additional flavor and glaze.

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