mops- do you use them? Do you think the add appreciable taste?


 
T

Tom Raveret

TVWBB Pro
So I'm exploring two different recipes for South carolina pulled pork.

I have two butts on th4e smoker one in a mustaed slather after rubbing witha sweeet version of Dr BBQ's bit time rub recipe other using Steve Raichlens primal grill recipe wit a rub that contains dry mustard anda mop every hour for the frist few hours.

I've never noticded that much fo an appreciable diference a mop brings and for years now have left that step out. Does anyone have an argument that they signifigantly contribute to the flavor profile???


Thanks
 
I wouldnt worry about mopping a butt...really dont see any point in it. Its not like its gonna penetrate the meat and add flavor. If you want to add something, do it at the end when its all pulled. If your looking..your not cooking...just let the cooker do its job.
 
Nope, I've no argument for a mop either.

I'm also wondering about Raichlen's use of dry mustard. One would expect him to know better.
 
Go ahead and make a good vinegar mop. Use it while cooking, then, and more importantly, put it on the meat as a condiment while serving! I found early on, that mopping is a waste of time, heat, and mop!
 
I find mop texture to be tough, cottony and hard to chew.
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I'd rather baste than use a mop.

I think mopping/basting can add to the result. I used the Mr.Brown recipe from this site a lot. Quit mopping for a time then started again and I noticed an improvement in bark and flavor.

Here is a pic I took of a picnic half, hock off I did a while ago after final baste ... the one with all the rub and pepper at the bottom in a slurry.
 
what prompted this was trying Raichlens recipe. I haven't mopped in years.

I suspecting that the recipe of or primal grill is a one time trial.


Thanks for the confirmation of what I thought.
 
Maybe some people say Raichlen is the "king" of BBQ. I've tried two or three of his recipes and have not been very impressed at all. In my opinion the amount of salt he uses in all his recipes is ridiculous. I'm no expert but I think salt is supposed to enhance the flavor of food, not overpower it. I still say I have had better meals from this web site than just about any cookbook.That's my opinion anyway for what it's worth.
 
Dale-- It's pointless. Unless you want the added bulk or color, using dry mustard offers nothing as it has no flavor to speak of. Mustard needs fairly pH-neutral moisture (like water) to activate the chemical components in it that will then create its flavor. Though it is possible for the moisture on the surface of the meat to offer activation, heat destroys mustard's flavor, which is why mustard sauces are made at low heat, and why mustard slathers do little in the way of offering mustard flavor.
 
keep in mind I don't mop. I figured out early on that the wsm cooks best on its own with little interference from humans.

However, I did read something once that seemed to make some sense: applying liquid to the exterior of a bbq-ing roast, cools it somewhat (probably due to evaporation). Now why you want your exterior cool is another question. Maybe to even out the temps, or to prevent over cooking of the outer meat.

If that the justification for doing it, than I wouldn't understand why you would need a recipe for a mop.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Now why you want your exterior cool is another question. </div></BLOCKQUOTE>
If you wish to slow cooking basting with a water-based baste will do so. If you want to speed it a fat-based baste is the way to go. Both have their uses though I use neither for Q.
 
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