Mopping temp

[twobuck]

My last smoke was two pork loin roasts of about five lbs each. Eventually, they turned out really good. However, during the smoke, after about 5 1/2 hours, I couldn't get them to 165 F. For over an hour, they didn't change from 145 F. I put them into the oven indoors and all turned out OK. A week later, it came to me that my mopping sauce was in a plastic container on a table near my GOSM (small, but dandy) smoker and that I was persistently cooling my pork with the mop. From now on, I shall have my mop in a pan sitting on top of GOSM and staying happily warm. I will report again.

Twobuck

P.S. How do I post pix?

 

[chargrilled]

http://www.smokingmeatforums.com/for...ead.php?t=9916

Link for postin pics.

Interesting in the mop cooling thing, dont know if I have ever come across that one yet.

 

[richtee]

Welcome to SMF...make the report in Roll Call forum and intro yourself proper-like. And no way a mopping should cool a butt. Well, unless you mop with liquid nitrogen.

 

[chargrilled]

Kinda what I was thinkin, something else must be going on.

 

[ddave]

Was it just a plateau? Like Rich said, I can't imagine how mopping the outside could affect the internal temp of two 5# chunks of meat. How often were you mopping?

Dave

 

[bbq bubba]

You hit the plateau, mopping does NOT cool off the meat, be patient and ride it through

 

[twobuck]

Well, OK. I have not heard of the plateau. I can fill in the details - temp resists increasing for a period of time. I do thank you all ( y'all) for the answers and have had another tuition-free boost from a forum.

I was mopping about 10 or 15 minutes apart. I do know that there is a huge drop in the temp of my vertical smoker, but the temp comes back pretty quickly.

OK, plateau and more patience.

Twobuck

 

[ddave]

Others with more experience will likely chime in, but I think a normal mopping frequency is about every 30 to 45 minutes (starting after the first hour or hour and a half or so to let the bark form). I have read here that every time you open the smoker you add about 15 minutes to the cook time.

Hope this helps.

Dave

 

[teeotee]

10 - 15 minutes does seem a little too frequent. I'll mop at 45 mins to 1 hour intervals.

Defintely sounds like a plateau. I'd never heard of them till i joined this site. Just plug through it, don't force it.

Two things to remember "low and slow" and " if you're looking you ain't cooking"

.

Good luck with the next smoke.

 

[bb53chevpro]

Yup, it hit it's plateau. Like said earlier, low and slow. Let it ride and it will start climbing temps again.
Andy.

 

[crockadale]

If you are mopping every 15 min. in a GOSM your temps are not recovering. Every time you open the door on a GOSM it takes anywhere from 10 to 15 min. to recover temp. Mop once every hour. My .02

 

[packplantpath]

What crock said. You were probably cooking at 190 most of the time, maybe 200. Honestly, I mop about every 2 hours, or never if I feel like it. Doesn't' really hurt to do less often, though admittedly, a loin is a bit leaner than a butt, so maybe every hour is warranted.