I don't mop, well, I don't mop my BBQ. I do not spray either. If I did mop or spray, I would probably not use vinegar, although I consider it key for any sauce I make. I also do not believe it opens the pores of meat that is already hot.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."