Spray?? Mop??

Discussion in 'Beef' started by rollingthunder, Dec 8, 2006.

  1. Im new to smoking and am just trying to catch up. What and when to spray or mop
    and
    what to use for spray or mop :?:
     
  2. chris_harper

    chris_harper Master of the Pit OTBS Member

    hey jon. i replied to your post in "roll call" before i saw this one. have you read this thread? http://www.smokingmeatforums.com/viewtopic.php?t=1639
    there is some good info there. i make my mop out of apple juice, cayenne pepper, garlic powder, ground black pepper, onion powder, and brown sugar. sometimes i use chili powder instead of the cayenne pepper, depends on if my kids are here or not. as for when to mop, read the "basic brisket smoke" thread i linked above. it is a sticky at the top of this section.
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Howdy again,

    I spray every meat that I smoke (except meatloaf) with a mix of 3 parts apple juice and 1 part bourbon. I spray every 45 mins to an hour, when I need to add wood chunks to keep up the smoke. The sugars in the mix carmelize, turn brown, and add to the "bark" on the outside of the meat, especially pork butts and briskets.

    Hope this helps.


    Take care, have fun, and do good!

    Regards,

    Meowey
     

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