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Used to baste my brisket every 30 minutes, now I barely touch it until the wrap
I spent a full year babysitting the pit, opening the door to spritz with apple juice every half hour like some kind of nervous parent. Then last summer at my brother-in-law's place in Austin, this old timer who ran a food truck told me every open costs you 15 minutes of cook time and dries out the bark. I switched to just a heavier mop at hour 3 and then letting it ride straight to the wrap at 165. My last two briskets came out way juicier and I got 4 extra hours of sleep. Anyone else cut way back on spraying and see better results?
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