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3 comments:
That's really interesting! I've seen instructions in recipes for "mopping" on the baste, but I hadnt realised that it was meant literally!
Thanks for checking in FC, yes you need a mop to mop a brisket. And not just any mop, it requires the finest hickory handle fashioned from a naturally felled tree with hand twisted oragnic cotton yarn attached with three artisanal copper nails. I got mine for two bucks (£1.32) at the restaurant supply.
Cheers.
Now you sure put the saucy in saucymac in this video don't ya?
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