Brisket - to Baste or Not to Baste

I'm an old baster, and have been called a lot worse. Hehee.

You didn't say how small of a brisket, but I would be temped to do a foil finish once it hits 170° internal. If you reserved some of that Korean marinade you could dilute it and use that in the foil. (I think straight it might thicken up too much because of the sugar and it would get sticky) Then just cook it tender and it should be great. I finish my Korean beef ribs in foil.

I think different strategies are more suited to different pits.

Restaurants have a lot of food on their pit and are opening and closing it all the time. This leads to higher temperatures in the pit, and so mopping is useful to cool the surface of the brisket. An egg retains lots of moisture and if kept closed has very little temperatue variance. So, mopping is probably not necessary, unless maybe you have a lot of sugar in your rub, and want to keep the surface temp of the meat low in a higher temp cook.

Foiling serves 2 purposes:
1) keeping smoke off the meat. Some pits are fueled by wood, and unless a wood fire is managed very well, the meat can be "over-smoked" unless the meat is foiled after the first few hours. There is little chance of this happening with an Egg, since we use lump for fuel.

2) tenderizing. This can be useful, depending on your personal tastes. For this, foiling near or at the end of the cook is useful, so you will have to experiment with foil to determine if and for how long.