Originally Posted by BlueHowler
I was a bit worried but before I did something that might ruin it I cut in to it and it was perfect! I have chopped the point and have it cooking as burnt ends.
The mop sauce is for adding after the cook as some people are a bit picky and I wanted them to add as they wanted.
Well, if the flat was fork tender (as in you can cut it with a cheap, disposable plastic fork) after cooked in foil to 180, that's a new one on me. I've just never had a brisket done at 180, and those wrapped in foil, like I said, haven't been where I wanted 'em til 200 or so. I guess you never know though, and like I said, they're all different.
Regarding the "mop sauce", just call it a bbq sauce or table sauce, as long as it tastes like something you'd want to add to meat on a plate. "Mop sauce" is applied during the cook, often with a mop, and that's why it's called that.
Most important though, it sounds like you were pleased, and I'm sure your guests were as well.