Brisket Mop?

RubMeTender · 10-30-2009, 08:13 AM

I've been having the worst trouble getting a nice bark on my brisket. Can you achieve a good bark even if you baste/mop? Seems like it makes the top too mushy.

icemncmth · 10-30-2009, 08:36 AM

I have found if I want a good bark it depends on the rub. How much I put on and what type of sugar I use. If I have a lot of rub I don't mop. If I am going the simple route and don't want a rub I will mop but I will stop towards the end of the cook. Now having said that..I do fat side down and some will argue about that.

OK...one last comment. When I was young ( a long time ago ) a family friend made the best brisket that I have ever eaten. He cooked it in a homemade brick smoker. He never mopped his brisket, but he did spray the hot bricks with water to add steam! And he would stop this about 2/3's into the cook. His cooker used logs and he put out a ton of smoke!. His brisket were always very dark and tender. He use to say you can never have too much smoke.

Arlin_MacRae · 10-30-2009, 08:37 AM

Part of the bark, IMO, is the rub you coat the meat with, and the mop will take that right off. I spray to hydrate and the mop sits lonely in the cupboard.

bigabyte · 10-30-2009, 08:53 AM

No mop for my bark.

barbefunkoramaque · 10-30-2009, 09:10 AM

Bark - Heat + intelligent application of a proper rub + little fanfare = bark

Oh and don't wrap

My tri level techique creates sucg a legitimate bark that you can pull it out of the smoker, WRAP it in plastic and rest it hours or place it in a hotbox for 10 hours, unwrap it and leave it on the counter 10 minutes to cool and the bark SNAPS back and cystalizes like it was never gone.

Mushy, over applied rub will not allow that to happen. Conscious abounts of Sugar is just Insane for a Texas Brisket. Your background rub can have a whisper of sugar in it though.

paperboy98 · 10-30-2009, 09:57 AM

Quote:

Originally Posted by barbefunkoramaque

Bark - Heat + intelligent application of a proper rub + little fanfare = bark

Oh and don't wrap

My tri level techique creates sucg a legitimate bark that you can pull it out of the smoker, WRAP it in plastic and rest it hours or place it in a hotbox for 10 hours, unwrap it and leave it on the counter 10 minutes to cool and the bark SNAPS back and cystalizes like it was never gone.

Mushy, over applied rub will not allow that to happen. Conscious abounts of Sugar is just Insane for a Texas Brisket. Your background rub can have a whisper of sugar in it though.

Landarc, please explain your tri level teqhnique. Thanks
Paperboy

early mornin' smokin' · 10-30-2009, 10:38 AM

i use plowboys bovine bold, dont exactly mop, but i spray it with a mix of cider vinegar, worstershire, soy and teriyaki, and some apple juice. dont go crazy with the spray thou, just do it when the meat is looking dry

bbq ron · 10-30-2009, 10:41 AM

i rub and mop and don't have a problem with the rub coming off when i mop. end up with a very good bark just my 2 cents

kickassbbq · 10-30-2009, 10:54 AM

I mop my floors, not my BBQ.

Bbq Bubba · 10-30-2009, 11:25 AM

Word!

What's with all the mopping & spraying? Does nothing to add moisture.

Quote:

Originally Posted by kickassbbq

I mop my floors, not my BBQ.

Kack · 10-30-2009, 11:30 AM

Just rub here. Might spray with a little vinegar ketchup sauce before the rub just to make more stick

10-30-2009, 08:13 AM	#1
RubMeTender Full Fledged Farker Join Date: 02-16-09 Location: Seminole, FL	Brisket Mop? I've been having the worst trouble getting a nice bark on my brisket. Can you achieve a good bark even if you baste/mop? Seems like it makes the top too mushy.

10-30-2009, 08:37 AM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Part of the bark, IMO, is the rub you coat the meat with, and the mop will take that right off. I spray to hydrate and the mop sits lonely in the cupboard. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

10-30-2009, 08:53 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	No mop for my bark. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-30-2009, 09:10 AM	#5
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Bark - Heat + intelligent application of a proper rub + little fanfare = bark Oh and don't wrap My tri level techique creates sucg a legitimate bark that you can pull it out of the smoker, WRAP it in plastic and rest it hours or place it in a hotbox for 10 hours, unwrap it and leave it on the counter 10 minutes to cool and the bark SNAPS back and cystalizes like it was never gone. Mushy, over applied rub will not allow that to happen. Conscious abounts of Sugar is just Insane for a Texas Brisket. Your background rub can have a whisper of sugar in it though. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

10-30-2009, 10:38 AM	#7
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	i use plowboys bovine bold, dont exactly mop, but i spray it with a mix of cider vinegar, worstershire, soy and teriyaki, and some apple juice. dont go crazy with the spray thou, just do it when the meat is looking dry __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

10-30-2009, 08:36 AM	#2
icemncmth On the road to being a farker Join Date: 09-24-09 Location: Oklahoma City, OK	I have found if I want a good bark it depends on the rub. How much I put on and what type of sugar I use. If I have a lot of rub I don't mop. If I am going the simple route and don't want a rub I will mop but I will stop towards the end of the cook. Now having said that..I do fat side down and some will argue about that. OK...one last comment. When I was young ( a long time ago ) a family friend made the best brisket that I have ever eaten. He cooked it in a homemade brick smoker. He never mopped his brisket, but he did spray the hot bricks with water to add steam! And he would stop this about 2/3's into the cook. His cooker used logs and he put out a ton of smoke!. His brisket were always very dark and tender. He use to say you can never have too much smoke.

10-30-2009, 10:41 AM	#8
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo	i rub and mop and don't have a problem with the rub coming off when i mop. end up with a very good bark just my 2 cents __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

10-30-2009, 10:54 AM	#9
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	I mop my floors, not my BBQ. __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

10-30-2009, 11:30 AM	#11
Kack Full Fledged Farker Join Date: 10-25-09 Location: Hazzard County, MD	Just rub here. Might spray with a little vinegar ketchup sauce before the rub just to make more stick

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Do you mop your brisket?	jasonjax	Q-talk	27	09-06-2011 10:14 AM
To Mop, or Not to Mop the Brisket	Roguejim	Q-talk	16	01-21-2011 08:29 PM
How often do you mop your brisket??	Todd Ras	Q-talk	17	03-02-2009 06:19 PM
Do you Mop Brisket, chuckies?	keale	Q-talk	22	06-04-2007 01:03 PM
Ribs-Mop or No Mop	CaptFrank	Q-talk	12	07-08-2004 06:19 PM