Do you mop your butt in the middle of the night?


 

Mike U

TVWBB Member
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Planning my first overnight cook this weekend, Butt over Brisket. (First crack at a Brisket too, what could go wrong?) Planning on a midnight to noon or so cook. When I cook a butt during the day I'll spray the butt every hour so with different mop formulas to keep things moist.

Do most people do something similar for overnight cooks as well? I was hoping to be able to throw it on and have a look around 6:00 or 7:00am and mop from there on, but I'm not sure if I'll be risking dry pork.

Thanks,
Mike
 
I think that the general consensus here is that mopping or spraying doesn't really do much to increase moisture or keep the butt from drying out, but instead adds additional layers of flavor.

I wouldn't lose sleep to spray or mop overnight, but mop 'em if you got 'em.

Pat
 
might be a perfect opportunity to see this particular habit of yours is actually productive. don't mop for once, and see if your finish product is any worse off.
 
Thanks for all the advice. In the back of mind I always wondered if it was doing any good or not. The few times I hadn't done it I didn't really notice much of a difference, but just probably continued doing so out of habit.

Anything to simplify.

Thanks again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thanks for all the advice. In the back of mind I always wondered if it was doing any good or not. The few times I hadn't done it I didn't really notice much of a difference, but just probably continued doing so out of habit.

Anything to simplify.

Thanks again. </div></BLOCKQUOTE>

IMO the wsm is all about simplicity.

mops can add a flavor layer if handled properly, but there's easier and more effective ways of achieving a similar effect (see here) . doubt you gain anything in terms of moisture. I have read that spraying a liquid onto roasting meats will tend to cool the outer layer (evaporatively) which is hotter than the inner layers, and has a temporary effect of slowing the cooking or evening it out some. What ultimate effect it has on the roast, is probably minimal. It'll certainly slow down your cook by cooling the roast (and the environment by opening the lid), so if you feel that's important (a slow cook) than mop away.
 
I don’t mop, spray or otherwise mess with it. I put her on, close it up and don’t open the top until she hits 185, then start checking for done every half to one hour. That’s usually at the 15-16 hour mark.
 
Mopping is a huge waste of time , rub, and mop ingredients. If you want to do something with liquid, inject the mop! Mopping washes off rub, and slows the cooking process. I did it twice , about 7 years ago...... A but has plenty of inherent moisture.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you mop your butt in the middle of the night? </div></BLOCKQUOTE>

A little personal for this forum, don't you think?

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JimT
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you mop your butt in the middle of the night? </div></BLOCKQUOTE>
IMO, not worth getting up for. I don't mop at all, but I'd never wake up to do it.
 
these titles never get old, lol. Im not a midnight butt mopper either.
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Im not much of a mopper at all actually, my mopping experience was w/ mr. brown, and theres no mop made that could have helped that nasty rub, lol,
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. just jokin around, butt really. haha good joke huh?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you mop your butt in the middle of the night? </div></BLOCKQUOTE>

A little personal for this forum, don't you think?

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JimT </div></BLOCKQUOTE>

I'm glad I am not the only one who gets a chcuckle out of the thread titles.
"do you mop your butt"
"how big should my butt be"
etc.
 
Here's how I do it. I start the fire around 10:00 at night. I slather the butt with a generous helping of yellow mustard and then rub it down with the dry rub of your choice. Use the Minion method for the coals. Let the fire get rolling for about 30 minutes then close the vents to 50%. The fire will go all night on a full rack of coals. I get up just after dawn and roust the coals and add more water. Usually comes off around 11 or so.
 
I used to, spritz, mop, flip, rotate etc. These days I put the meat on and don't open her up until she's close to being done or done. My results have never been better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Hutson:
Mopping is a huge waste of time , rub, and mop ingredients. If you want to do something with liquid, inject the mop! Mopping washes off rub, and slows the cooking process. I did it twice , about 7 years ago...... A but has plenty of inherent moisture. </div></BLOCKQUOTE>

Dave and I are friends that rarely agree, but here I have to wholeheartedly agree with him!
 

 

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