Instead of using a mop sauce I highly suggest you inject your brisket with FAB B or Butchers BBQ. The secret of moist brisket is getting the phosphates back in the meat that were lost when the animal was slaughtered. I also recommend purchasing CAB or Certified Angus Brisket because CAB briskests are stamped with the slaughter date. If you know the slaughter date you can wet age the brisket in your refrigerator for maximum flavor. I also recommend smoking a full packer so you can separate the point and flat to make burnt ends out of the point.