To Mop or not to Mop

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Been doing this whole BBQ thing for many years now. I have never mopped anything. Not saying it's right or wrong, I just don't see the need to mop.
</div></BLOCKQUOTE>I agree no need to mop (that's where we started) ... though I disagree about you saying you never mop anything:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S in the Roadside Chicken Recipe:
I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. </div></BLOCKQUOTE>I don't see that technique being any different than basting/mopping butts buddy. 309 posts to date (mostly compliments) and a 5 check mark rating says to me there is something to be said for the technique, it's proof to me it just depends on what you use and how it's done. </div></BLOCKQUOTE>
Shawn, I was answering the question asked about smoking and pork/butts. The RS chicken is grilling, and is such a short cook over direct coals, that the constant lid lifting has no effect on cook times and pit temps. The RS chicken is the only time I mop, or in my case use an old woosty bottle and splash it on.

 

[Shawn W]

Ya, I know you were talking about butts

, it just occurred to me the RS chicken cook and splashing marinade on it is really the same thing as mopping butts so I used it as an example (except for the burnt marinade smell/taste). <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The RS chicken is the only time I mop, or in my case use an old woosty bottle and splash it on. </div></BLOCKQUOTE>I gave up on the device 'cotton mop' too ... I use an angle brush and baste the stuff on.

 

[Mark Etheridge]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It isn't necessary, but it sure can make a huge difference in taste. Try the Mr.Brown recipe on two butts, mop one not the other and see for yourself. </div></BLOCKQUOTE>

Yes!!! I agree with this 100%. I firmly believe it is only way you will be able to determine the difference. What mopping does is add layers of flavor. It is a tool...nothing more.

I mop butts, ribs, and brisket. Usually my mop consists of leftover rub, vinegar, and water. I heat it before I put it on. For butts i mop about every 45 minutes to and hour. For ribs, I mop only once or twice during the cook. \

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why would you want to rub/rinse off the delicious bark? </div></BLOCKQUOTE>
I wait at least 3 hours before I start mopping to let the bark form up.

The downside to mopping is that it will increase the length of your cook. I've read on this site that every time you open the lid you add another 15 minutes to your time.

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The downside to mopping is that it will increase the length of your cook. I've read on this site that every time you open the lid you add another 15 minutes to your time. </div></BLOCKQUOTE>

it may also decrease the temp of the meat through evaporative cooling. guess you missed my earlier post.

 

[Tony C.]

the only time i ever do is when i invert/rotate my ribs. i'll spray a few times with apple juice sice the lid is always off. for butts,brisket,chuck.turkey and stuff i don't do anything.