I've noticed when watching BBQ joints on TV (like Kreutz Market in Texas, for example), they never show the pitmaster mopping his brisket. Do most of these commercial joints not bother with mopping their briskets? The reason I ask is because I've used a couple mops from Paul Kirk's Championship Barbecue, and they seem to really impart there own flavor(Worcestershire mainly) to the meat. Tasty for sure, but perhaps a little too much of a good thing. Any negatives to not mopping? Thanks.