No basting, no turning, cook it fat side up and leave it be. One thing I do is place a piece of aluminum foil under it to form a tight fitting pan. This keeps the bottom from being burned and holds the juices in a pan to make it juicier. Since there are a lot of descriptions for what part of a cow is the "brisket", I'll let this page tell you: www.barbecuen.com . I love this page! It has a search feature, just put in "brisket". This is from the first link of the search: The brisket comes from the front (chest) of the cow, between and in front of the animal's front legs. This cut of meat is most used for walking and is thus naturally tough. As such, it requires some careful determination in selecting the best cut for judging/eating. Check out this article: http://www.barbecuen.com/champ-brisket.htm Note that I do not follow everything listed here. Every cook has his own methods, but you can learn a lot from this page.
