Originally Posted by HeSmellsLikeSmoke
Remember, Walter was direct cooking over an open pit where mopping was part of his fire control.
For what it is worth, in many people's opinion, brisket is too big and thick for a marinade to penetrate deep enough to be significant.
Also if you are cooking indirect, mopping isn't needed. Opening the lid to mop only slows down the cook due to the heat loss.
Walter was a caterer, showman, his briskets were precooked than he warmed them up on site, so his was not a bbq purists technique.
IMHO; brisket is not too big to take on flavor the way I do it, there is a well defined flavor added with my technique.
Agree mopping is not typically used in indirect cooking, I don't use it as a mop, I use it to flavor the brisket by soaking the brisket in the 'mop' for three days and since it absorbs moisture during my technique, a mop would be a waste in indirect cooking.
Additional: Next time I make the 'mop' I'm thinking of eliminating the vinegar completely.