I always start out cooking my meat dry in one of my slow cookers. Sometimes I mop, but most often I wrap in foil after I think it has taken on all the smoke it can. I usually add some liquid to the foil and place it back on until it is done. I usually let folks apply sauce to the finished meat. Most often I use pork as my wife doesn't like brisket cooked this way.
Emeralds are real Gems! C. caninus and C. batesii.