Big bob gibsons championship pork shoulder- with or without the sop mop?

T

Trumpstylz

is Blowin Smoke!
Joined
Oct 29, 2011
Messages
1,035
Reaction score
142
Points
0
Location
Chicagoland
The recipe (from Chris Lilly's book with the championship pork injection) calls for a mop to be applied every hour for the last few hours. Has anyone done it both ways, or are there any suggestions?

Also, I might just do a picnic or butt instead of the whole shoulder. Not sure yet.
 
Last edited:
GENERALLY, I find mops, spritzes or basting on pork butts to be a waste of time.


HOWEVER.....if that's Chris's recipe and he IS a world champion pork cook.....how can you argue with him?

I still say the only thing mopping's going to do for you is enhance the bark flavor (which may be enough for the effort) and isn't going to really enhance the flavor of the meat itself.
 
I am not a fan of Chris Lilly's "Mop" recipie - if you feel the need to add moisture I would just spray a mix of apple juice and apple cider vin.
 
I used it last week; first time I ever mopped a pork butt. To be honest, I didn't really notice much difference. The bark may have had a bit more flavor, but I wouldn't be surprised if my cook time was longer as a result of opening up the smoker once an hour at the end of the cook. I did like the mop sauce on my pork sandwich, though.
 
John Bowen said:
I am not a fan of Chris Lilly's "Mop" recipie - if you feel the need to add moisture I would just spray a mix of apple juice and apple cider vin.
Click to expand...

Is that the vinegar, cayenne, salt and touch of lemon stuff? Heck I make that by the half gallon at a time if so. I use it as a "sauce" on pulled pork, and as a marinade base too.
 
Trumpstylz said:
Does that mean follow the directions, or don't mop b/c it will dry it out?
Click to expand...
There is no need to Mop, Spritz, Spray or molest any meat. Just like Adding Apple juice or a stock to make it juicy and moist during a cook:crazy: It adds nothing and extends the cooking time from heat loss. Keep the pit closed and let the magic happen There is a great use for that book hang it in the out house,use it to light the pit, fix an rocking table.:biggrin1:

If you keep the pit closed it will keep the moisture in the pit every time you open it it changes the micro climate in the pit. To illustrate what I mean place a Pan of water in the oven on low heat What happens when you open the oven once the water warms up? ...Steam escapes and the temp will drop.
 
Is that the vinegar, cayenne, salt and touch of lemon stuff? Heck I make that by the half gallon at a time if so. I use it as a "sauce" on pulled pork, and as a marinade base too
Click to expand...


Yeah thats what it is ... just not a fan of it. Now that Shack Attack stuff - I can down that by the gallon! :thumb: Now cut that stuff with some oil and mop your heart out.
 
John Bowen said:
Yeah thats what it is ... just not a fan of it. Now that Shack Attack stuff - I can down that by the gallon! :thumb: Now cut that stuff with some oil and mop your heart out.
Click to expand...

It's what the restaurant has always served for their pulled pork so I literally grew up with it. I can see it being an aquired taste. Gotta try the Shack Attack recipe though.
 
The last time we ate a Bob Gibson's the waitress had to bring it to our table - she said that people steal it off the table.

Looking at you ID remided me I have to run up to Memphis Saturday and pick up charcoal and other supplies.
 
Chris Lilly is a proven force in BBQ with a many year track record of major competition wins and excellence in the restaurant industry.
He is not an anonymous poster on the WWW with no public history to back up their claims.

I personally do not do pork the way he recommends, but I would never be arrogant enough to insult him or his writings.

May I suggest you just try it, if you are so inclined?
Only you can decide if you like the results or not.

Pork is cheap--WWW opinions are worth what you pay for them. :grin:

TIM







​
 
The_Kapn said:
Chris Lilly is a proven force in BBQ with a many year track record of major competition wins and excellence in the restaurant industry.
He is not an anonymous poster on the WWW with no public history to back up their claims.​


I personally do not do pork the way he recommends, but I would never be arrogant enough to insult him or his writings.​

May I suggest you just try it, if you are so inclined?
Only you can decide if you like the results or not.​

Pork is cheap--WWW opinions are worth what you pay for them. :grin:​

TIM​
Click to expand...

I've been lucky enough to have had his ribs once at MIM. He IS as good as his rep. Super nice fellow too.
 
Chris Lilly is a proven force in BBQ with a many year track record of major competition wins and excellence in the restaurant industry.

He is not an anonymous poster on the WWW with no public history to back up their claims.

I personally do not do pork the way he recommends, but I would never be arrogant enough to insult him or his writings.

May I suggest you just try it, if you are so inclined?
Only you can decide if you like the results or not.

Pork is cheap--WWW opinions are worth what you pay for them. :grin:

TIM

​
Click to expand...

I certainly did not mean to insult Chris Lilly or anyone else – I just don’t care for the vinegar sauce / baste – too much vinegar for my taste. I own his book, have tried his recipes and we eat in the restaurant every time we pass through Decatur. I am a big fan of Chris Lilly’s aside from being an anonymous poster with no public history to back up my claims.
I even pointed out that we had to ask for the Mop sauce last time we ate there because people have stolen it from the table in the restaurant. That was meant as a compliment.
Being arrogant was not my intention.
 
deguerre said:
It's what the restaurant has always served for their pulled pork so I literally grew up with it. I can see it being an aquired taste. Gotta try the Shack Attack recipe though.
Click to expand...

I too grew up on the stuff being born and raised in Decatur. I have done the recipe and ended up enjoying the end result although it did increase cook time a little. That being said i didnt notice a crazy difference either though if its in the book for that recipe, im sure he felt it needed to be. I now only do it on a HnF cook and use it for the wrap/cooler to soften up the bark. I normally just toss my pork with it like a finishing sauce though and use it as a sauce. Hell I even dip tater chips in it :crazy::tsk: ...but I'm a local
 
You must log in or register to reply here.

Similar threads

M
the ultimate pork shoulder?
Replies
11
Views
606
Shiz-Nit
Shiz-Nit
S
Dry meat help (Brisket and Pork Shoulder)
Replies
10
Views
625
SergeantSmoke
S
L
Just a pork shoulder...mopped or unmopped?
Replies
5
Views
2K
LabradorQue
L
Gore
A little roadtrip and some BBQ tastings in Tennessee and environs
2
Replies
21
Views
2K
Bill-Chicago
Bill-Chicago
E
pork Butt vs. pork Shoulder
Replies
11
Views
2K
Cook
C
Back
Top