Please explain mopping

[forsberg432]

I'm trying to find out what I can about mopping. I've read about the various types of mop...and the timming of the mopping. What I'd like to know is what people put in their mops...and how much I should apply. Thanx in advance from a newbie.

 

[ajthepoolman]

If your smoke dish requires a nice sauce that needs time to adhere and thicken, then mopping is a good way to get that.

A basic mop shouldn't differ too much from a good sauce. Watch your sugar levels though, as those tend to burn even at the low smoker temps. A tomato based mop is going to thicken and stick nicely as would a mustard base. I am sure there are others here with much more diverse experience than I with the technique.

 

[richtee]

Mopping is done typically after the initial rub as been set on the meat by the heat in the smoker.

It is a gentle process, so as not to disturb the existing rub/bark/crust.

Mopping sauce is a thin sauce. I can be a dluted BBQ sauce, but as mentioned watch the sugar.

My mops typically contain paprika, onion, garlic, cider vinegar and bourbon. Other ingredients depending are beer, tequlia, worchester, Franks, rosemary, sage, etc.

On Edit: Never mop while diving. You will break up the rub.

 

[walking dude]

never mop while diving?

diving for what?

 

[richtee]

You would not get that D88de. But if my instincts are right, he will ;{)

 

[fast freddie]

Check out this page. A lot of info.
http://www.bbq-porch.org/recipes/html/C29.htm