I have a question about mopping

[mikedixon]

What is the correct way to mop meat while it is on the smoker, spray, or actual "mop" of some kind. What do you use?

 

[pineywoods]

Personally I use a spray bottle and spritz the meat after the first 1.5-2 hours and spritz every hour

 

[indyadmin1974]

Same here...I just do it for color since it really doesn't add any moisture.

 

[white cloud]

Or you could call it dabbing. Silicon, Basteing Brush or an original BBQ Mop.

 

[mikedixon]

spritz with apple juice?

 

[bigsteve]

Depends on what you're cooking. But many here spritz Pork with Apple juice.

When I "mop" I use a long handled basting brush. I don't physically "mop" it though. I get it good and wet and dab my juice (or whatever) all over the meat. If I actually brushed it, I would disturb the rub and the bark.

 

[pineywoods]

I use apple juice or cherry juice most of the time sometimes straight and sometimes mixed 3:1 with Captain Morgan's Spiced Rum but there are many other things that will work for spritzing. With the grand kids around seems I always have apple juice here

 

[old poi dog]

I like to sprtiz when I am doing ribs or chicken. I use those spray bottles with the hand pumps, sort of like a mini garden sprayer. Ace/Lowes got em in the gardening section.

 

[tasunkawitko]

+1 - it has always worked well for me. i also try to time it with my fire tending duties or temperature checkings. since i am messing with it anyway, it is a good time to open the lid for a qucik spritz.

 

[bigbaldbbq]

When I do mop I use a spray bottle. That way I don't actually take the rub off. Now when I glaze ribs, or chicken I will use a paint brush, only because I don't have a mop brush.

 

[coyote-1]

Beg to differ. Especially with chicken skin, but with ribs too, it makes a difference in the moisture of the final product.
Wife got me an actual tiny mop for this! lol And yeah, I dab rather than brush so's I don't disturb the surface.

 

[mballi3011]

I'm a spirtzer after about 1 1/2 or 2 hours you don't want to rinse your rub off. About every hour or two till done. I use apple or cherry juice with alittle apple cidar vingar.

 

[pignit]

Well you know there is a raging debate out there about moping. I think it's a matter of personal method myself. I only spritz meat when I have to open the door for something else anyway and when I do it is with a little spray bottle full of apple or cherry juice I keep in the fridge. My way of thinking is in the electric smoker I loose more time and moisture opening the door than I gain by mopping. They are slow to recover. On the other hand... an offset is much faster to recover temp when opened so I would tend to think you aren't going to slow your time down as much as with the electric. I always spritz when I put something in the foil or check a temp.... or add something to the smoke but other than that I leave it alone. I never open my smoker just to mop.