1 cup distilled vinegar
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper
smokenado, evening..... I don't mop..... I season, set in the smoker at 210 deg F, when they get at195-205 ish degrees, they are done........ I don't open the door except to insert a clean therm probe about 4 hours after the smoke starts....
I'm with the rest, I dont mop. Removing the lid every hour, 45 mins, or 30 mins just makes you lose heat and increases cook times. If you want a better bark you can put a thicker coating of rub on. If your looking for thick bark maybe rub and wrap the night before so that the first layer of rub "melts" onto the meat then 30 mins before you put it in the smoker apply a 2nd, thick coat of rub again
I'm in the no mop club - also keep in mind every time you open your smoker you add 10-15 min to the smoke time (heat recovery). So if you are mopping even 1x an hour over a 15 hr. smoke you end up adding an addition 2.5 hrs. to the smoke!
Get a good rub on it and then leave it alone as much as possible.
Just my two cents.
You won't find very many mopers, spritzers or saucers here. BUT we all do occasionally do it, it doesn't need it but when we have guests or company over and want to show off those beautiful looking meats. When we want to get the crowds saliva flowing and appreciating the most excellent abilities we have achieved with that food. LOL
Its a great way to show off the food. Most of the time its better to have patience and leave the door closed unless grilling of course.
Another non-mopper here BUT I do agree with Foamheart.....when you got 2-3-6 guys staring over your shoulder and you pop that smoker door for the 'wow factor' it's ok to slop some mop on for effect.