Caramelized BBQ sauce for chicken

marylandsmoker

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Original poster

Nov 26, 2011

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10

South MD

• Nov 26, 2011

• #1

I really love chicken with sticky, caramelized and tasty BBQ sauce. How often do I mop BBQ sauce onto my chicken without losing heat, how much is too much & how far into the smoking do I apply the first mopping of sauce?? Im using a horizontal off set smoker.

 

chef jimmyj

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• Nov 26, 2011

• #2

You can start mopping 2 hours in but you need temps over 300 to get Caramelization...you can always go on the Grill or 6" below the Broiler to finish the job...JJ

 

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SmokinAl

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Central Florida (Sebring)

• Nov 26, 2011

• #3

What JJ said finish on the grill!

 

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marylandsmoker

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Original poster

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Nov 26, 2011

12

10

South MD

• Nov 26, 2011

• #4

aprox. how long does it take to fully caramelize once i move it to the grill?? should i wrap it in foil to keep all the sauces in??

 

chef jimmyj

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• Nov 26, 2011

• #5

It only takes minutes to Caramelize on the grill...I would suggest a medium or low temp so they don't get away from you and burn....Keep mopping and turning until you got a nice Candy Shell then Enjoy...JJ

 

n2 bbq

Smoke Blower

Nov 29, 2011

77

13

Central Valley California

• Dec 1, 2011

• #6

Hey Chef JJ,

When you say Mopping do you mean using a brush to apply Sauces to meat?

Thanks N2 BBQ

 

michael ark

Master of the Pit

Feb 11, 2011

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32

Jonesboro Ar

• Dec 1, 2011

• #7

Mops don't leave tracks brushes do and mops hold more sauces.Here are some q mop's.http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias=sporting&field-keywords=sause+mops&x=11&y=15  I t comes from q joins in the south use real mops to baste large quanity  quickly.

 

Last edited: Dec 1, 2011

n2 bbq

Smoke Blower

Nov 29, 2011

77

13

Central Valley California

• Dec 1, 2011

• #8

Aha ok so it's literally like a mop.  thnx Michael

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Dec 1, 2011

• #9

Mops are Fast for large quantities or big pieces of meat....Silicone Brushes are good for small quantities and are easier to Clean...kind of depends on the job, I have both...JJ

 

B

big andy a

Smoking Fanatic

Nov 7, 2011

438

12

Loudon, Tennessee

• Dec 1, 2011

• #10

Agree with everything said.  Personally, unless I have the grill fired up for something else I always go to the broiler.  It's faster to heat up and real easy to monitor the heat so you get caramelization, not charcoal.

Good luck,

Curt.

 

n2 bbq

Smoke Blower

Nov 29, 2011

77

13

Central Valley California

• Dec 1, 2011

• #11

Thanks JJ.

Good tip Curt