I use apple juice in a spray bottle as well. It's quick and easy. I always wondered does it make a huge difference in basting a brisket on the WSM. I've watched bbq shows where they use a cooker with the firebox on the side and those guys are basting every hour! It seems like over kill to me and all your doing is lowering the temp of the meat and prolonging the cooking time. Does my logic make any sense or does basting just add more flavor to the meat?
Mopping a Brisket ?
- Thread starter James Harvey
- Start date
K Kruger
TVWBB 1-Star Olympian
If the mop/baste is water-based, yes, one would be prolonging the cooking because of the cooling, something that might be desirable to the cook. If fat-based, the mop would speed the cook, something that also might be desirable.
For adding flavor to the meat's surface (which is the only place flavor will be added, the meat will not absorb the mop) mopping needs to occur rather frequently - misting or mopping every few hours does virtually nothing - or, at least, the flavors must be previously concentrated (through reduction or the like). Neither approach is necessary.
For adding flavor to the meat's surface (which is the only place flavor will be added, the meat will not absorb the mop) mopping needs to occur rather frequently - misting or mopping every few hours does virtually nothing - or, at least, the flavors must be previously concentrated (through reduction or the like). Neither approach is necessary.