To Mop or not to Mop?


 
M

Michael A.

New member
Guys - I have been reading up on some of the threads and haven't heard much about mopping techniques with the WSM. I recently purchased an 18.5 and based on what I have been reading it looks like you don't want to open the grill until the final stages. I guess I'm used to firebox smokers and opening and mopping the meat every 30 mins or so.

Should I just marinate and dry rub or is there something with the Water Pan that keeps you from needing to do this to add flavor?

Just learning here so looking for guidance on how I should be thinking about this in regards to my new smoker!

Smoke Till Dawn -

Michael A.
 
Its a tough question to answer because everyone has their own technique. I tend not to mop much but do when I am cooking chicken wings or something like that. What are you planning on cooking first and maybe someone has some better advice!
 
Thanks Tommy - I was referring to beef Brisket. I see your point on Chicken wings that makes sense as they would dry out. I know the benefits are pretty limited perhaps I should flavor the water pan?
 
I know some guys fill water pan with apple juice to add flavor. I don't really think it changes much. On a brisket I typically don't mop if I am going to foil my brisket unless it looks dry. Have you seen to Aaron Franklins brisket video on youtube? If not I would check it out. He sprays his meats with a squirt bottle as opposed to mopping.
 
Big mopper myself. On a larger cut, like a butt or brisket, I'll wait until the bark is set. After that, I mop every 90 minutes or so. Maybe that's why my butts take so long, but then again, my briskets usually cook a lot faster. I normally cook at 275, so I'm not sure if it really has any effect at all. I prefer the extra juice and the nice wet appearence it adds. Plus, i add a lot of spice to my mop.
 
Mopping doesn't add moisture to the meat. All your doing is adding more layers to your flavour profile.
 
If you do mop/spritz/sop/baste /glaze or sauce, do it in a timely matter. A tip I learned from here is to not remove the lid completely. Just hold it up enough to get your business done, (easier with a third hand or partner) This way you minimize sudden temp drops or spikes depending if your going L&S or HH.
I added handles to the mid section. This way I can remove it and place the lid over the charcoal bowl, which leaves me all the time I need to do whatever.:wsm:

Tim
 
I never mop, but I may spritz depending on what's going on, where the internal temperatures are and if I need to crutch or not...

Basically it's meat and cooker dependent...and it's also up to you...
 
Thanks for all the advice! All very good points. I think my initial question was answered. If I mop I risk time and tempature. The spritzing sound plausable quick alternative, but I like herbs and spices which probably wont make it to the meat.

Just going to stick to basics for now and try flavoring the water pan. Anybody put beer in there or is that alcohol abuse?


Much to learn -
Michael A
 
You can infuse your spritz liquid and filter out the particulate matter...just requires a bit of planning...
 
I try not to open the lid until I think it's time to check for doneness.
Hence no possibility of mop or spritz.

You should cook the way you want to cook, there's nothing chiseled in stone when it comes to cooking BBQ.
 
Michael A. said:
Thanks for all the advice! All very good points. I think my initial question was answered. If I mop I risk time and tempature. The spritzing sound plausable quick alternative, but I like herbs and spices which probably wont make it to the meat.

Just going to stick to basics for now and try flavoring the water pan. Anybody put beer in there or is that alcohol abuse?


Much to learn -
Michael A
Click to expand...

Yep like Phil said you can steep/brew your herbs & spices than strain. As far as adding flavoring to the water pan ( beer, wine, herbs and vegs).. I tried that when I had my ECB. All it added IMO was a messy water pan.
I rarely use water for the WSM, and good smoke & spice is all I need.:wsm:

Tim
 
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