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post #1 of 8
Thread Starter 
Hey all,
gonna fire it up again this weekend,be the third brisket in as many weekends.Cant seem to get enough
Can anyone recommend a good rub and a good moppin sauce?
I have been using a local meat market rub that is ok but,would like to try something different.As far as moppin I just combined some beer,oil,garlic some other spices and some vinegar and mopped bout evey 30 mins to hr.
Any good moppin sauces out there any one would mind recommending would be great.....And am I mopping correctly? at about every 30mins to an hr? is there a certain point I should start moppin and stop moppin?.................Thanx all
post #2 of 8
I would like to try a brisket and also am interested on what to use for a mop.
post #3 of 8
Ty, check out the "How-to Articles" in the coloum on the left side of the page. Click on Rubs and go to the bottom of the page, there you will find a link to free rubs. I've used them in the past and they are fairly decent, you can always change them to suit your tastes.

As for a mop, the one I use is just plain old apple juice that I've poured into a spray bottle. Spraying is less disruptive on the bark than using a bbq mop. Sometimes I'll add a little "'Ol #7" to the juice if Ma isn't looking.
post #4 of 8
You want a real treat, try a simple salt n pepper rub......wink.gif
Mops are for floors!!
post #5 of 8
Mopping is typically started after the rub has set on the meat...maybe an hour in. Be gentle when mopping as to not break up the rub coating/bark. Some spray on the liquid, but my mops have chunks..so no go there

My basic mop:

Cider vinegar
in equal quantities to make about a cup, then

1 Tbsp Onion powder
1 Tbsp CBP
1 tsp Smitty's or crushed red pepper
1 Tbsp Brown sugar
1 Tbsp butter

Simmer gently for a few min. Add alcohol AFTER simmering.

Sometimes I add wine, ground dry mustard, rosemary...depends on flavor profile I am looking for.
post #6 of 8
Sez U! Mops are an important part of the BBQ...especially with the larger cuts I believe.
post #7 of 8
I've never gotten into mopping, especially on briskets. I like the crust to get angry on its own. Always delicious!
post #8 of 8
Allright, you are the BBQ scientist......PDT_Armataz_01_28.gif
Show me why and what a mop does for large cuts of meat.
I do spritz but not even that on the drums, plenty of moisture inside the cooker! wink.gif
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