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  1. i do a gin spritz at the beginning of the cook, the extra evaporative cooling allows the brisket to soak up more smoke flavor, so you can burn a cleaner fire (+botanical flavor a little)

  11. I think it also has some effect on smoke adhesion. While wetting and cooling the surface helps more smoke to adhere to the surface, too much spritzing can also wash off the smoke. It would be interesting to run an AB test and compare for smokiness.

  12. I don’t. I don’t know why, but when I tried, it seemed like it significantly increased the cooking time. So, I stop doing it. Now, if the edges seem like they’re cooking too fast compared to the rest of it, I just use foil.

  14. In my experience it’s more necessary on ribs than brisket. But hey, everyone’s got their way. I’m no one to tell anybody that it’s wrong or right. Y’all keep making good food and keeping your friend’s and family’s bellies full and happy.

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