Question about mops use on first brisket, general cooking instructions

[Ernie_in_NC]

I'm smoking my first brisket (about 7 lbs.) tonight to eat for Mother's Day dinner tomorrow around noon.

Been reading up on various pages in this forum, but have a question. I'm cooking in a Bradley's Original smoker with only one brisket so no passive basting will be going on by virtue of having several stacked on top of one another. Should I use a mop? If so, what kind?

Based on what I've read, I'm planning to set heat to about 225 in Bradley and providing about four hours of smoke bisquettes (I'm using mesquite which is the only kind I have right now. I'm from Texas, so that's the wood flavor I'm used to). Will leave in smoker another two hours for a total of six hours. Will then remove from smoker, place in aluminum pan, coat with some apple juice, cover tightly with foil and place in kitchen oven at 225 until internal temp around 200 or so. Then, will remove from oven, wrap in foil and old towel before placing in a cooler for the remaining few hours until dinner time.

Figuring start smoking tonight at 10pm, transfer to oven around 4am, placing in cooler by about 8am, eat around noon.

That sound right? I'm a newb, so input is appreciated.

[KyNola]

Ernie,
You're spot on.  You got this.

As for me a mop isn't necessary.  Just run what brung ya. ;)

Show us the results!

KyNola

[StickyDan]

Sounds like we're almost in the same boat.  Check out my post - Save my brisket!!! SOS.  If there's one thing I've learned so far is to not let the water pan dry out.  Also, give yourself lots of extra time.  Mine has been cooking for almost 16hrs and the IT is only at 172.  good luck.
d