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Mop the Chuckies?

post #1 of 7
Thread Starter 
Was thinking about mopping the Chuckies thru the smoke tonight with a beef based broth, but I don't like losing all that heat every time I open the door. Gonna foil it at 165. Just wanted to get some thoughts on the idea.
Thanks for sharing!
post #2 of 7

Hey Call The Hogs, it kind of depends on what type of pit or smoker you're using.  If your pit doesn't lose too much heat by opening it up on occasion, then mopping shouldn't hurt smoking times too much.  If your pit takes a temp nose dive every time you open her up... well, just be ready for an extended smoke time if you still want to mop or spritz....another idea is just that, spritz instead of mop... I can usually spritz with a spray bottle a lot faster than I can mop... but that's just MVH $0.02....

 

Also might depend on what the fat content is of the chuckies... if they're a bit on the lean side... maybe some bacon on top instead of a mop/spritz to add some goodness....

 

-Salt

post #3 of 7

bacon on top is a great idea if it's really lean-I also spritz due to heat loss. Good luck and keep us posted with the results and q-view!

post #4 of 7

Since your foiling at 165 I see no reason to mop or spritz at all. Just use some beef stock in the foil & your meat will be plenty juicy.

post #5 of 7

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I'm kinda with the cat on this one and have to say that you don't want to be opening your smoker as much as you would want to mop. So with that said I would try smoking the chuckie the regular way and add the mopping sauce when you foil your meat. Then take the roast out alittle earily and then you can appy your sauce and then put it back into the smoker and finish it. Then you want to get your camera and take a bunch of pictures (Q-View) for us guys an gals out here.

post #6 of 7

I'm with Al on the foiling, but another excuse for bacon....why not

post #7 of 7
Quote:
Originally Posted by SmokinAl View Post

Since your foiling at 165 I see no reason to mop or spritz at all. Just use some beef stock in the foil & your meat will be plenty juicy.


Spot on - if you foil and spritz it sometimes gets a little mushy for my taste

 

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