Rub or Mop, or Rub AND Mop...?

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When I rub something I rub it the night before and wrap it in some saran wrap and into the refrig it goes for the night. Then when it's in the smoke I leave it alone for atleast and hour or hour and a half or so. Then you hit it with your mop or spritz. I spritz with a mixture of apple juice and apple cider vinegar and after the first one I repeat each hour or so. The advantages of spritzing is it helps to keep the meat moist and prevents it for drying out too.