I didn't mop/spray it at all. I placed it in an alum pan, fat side down, for the whole cook time. I rubbed it with some sweet hot mustard, and put Jeff's rub all over it. Then I got the smoker up to temp, and placed it in there. I smoked it until it hit 160Â°, then put it in the oven at 200Â° all night. I woke up Tuesday morning, and put the oven on 250Â°, until it hit 185Â°. It came out very tender and juicy. I separated the flat and point, and put the point back in the pan of juices, along with a 6-oz. can of apple juice, then into the oven on 300Â°, for 3 hours. I sliced up the flat for lunch. I will use most of the point for chili.