Originally Posted by Bob in St. Louis
Speaking for myself...of course....
I'm thinking he had a drip pan under the meat while smoking it. Just before the pic was taken, he poured the liquid over the top.
Bingo! I followed the tutorial almost exactly. The brisket was very tender and moist; had a hard time slicing because it was so tender. I brushed the drippings over the slices before the pic. I didn't trim fat at all and had fat cap up.