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Old 01-21-2011, 05:22 AM   #1
Roguejim
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Default To Mop, or Not to Mop the Brisket

What is the consensus on mopping briskets? None of the commercial joints I've seen on TV seem to mop their briskets. I've been using a couple of Paul Kirk mops, but they seem to impart a strong Worcestershire flavor which I'm getting tired of. Is mopping really necessary for brisket?
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Old 01-21-2011, 05:37 AM   #2
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I never mop mine just put on a dry rub and smoke it.
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Old 01-21-2011, 05:45 AM   #3
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I don't mop. Rub, smoke, wrap, unwrap, rest, slice, enjoy.
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Old 01-21-2011, 06:05 AM   #4
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Quote:
Originally Posted by Roguejim View Post
What is the consensus on mopping briskets? None of the commercial joints I've seen on TV seem to mop their briskets.
Just saw that Man vs Food one on Texas BBQ (Salt Lick?) and they mop everything with "Family Secret 32 Ingredients" or something like that.

I don't mop either.
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Old 01-21-2011, 07:17 AM   #5
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I don't mop. I know people who do though.
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Old 01-21-2011, 07:20 AM   #6
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No mop here, I just rub and smoke it!
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Old 01-21-2011, 07:21 AM   #7
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I don't mop either because I don't want to wash my rub off. Plus to me it tastes great without having to do that.
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Old 01-21-2011, 07:21 AM   #8
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You mop floors...not briskets.
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Old 01-21-2011, 08:15 AM   #9
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If your looking, your not cooking
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Old 01-21-2011, 08:23 AM   #10
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Mopping is an old open-pit hotter fire technique. Primarily used to cool the outer surface of the meat to allow the middle to get done. It may add a little to the bark.
It is counter-productive in closed-pit smokin
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Old 01-21-2011, 08:29 AM   #11
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As the others have said, no mopping necessary. Just rub, it smoke it, and wrap it when it's done.
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Old 01-21-2011, 08:32 AM   #12
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Quote:
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Mopping is an old open-pit hotter fire technique. Primarily used to cool the outer surface of the meat to allow the middle to get done. It may add a little to the bark.
It is counter-productive in closed-pit smokin
Excellent analysis and the REASON why in the case of our Ovens we use today, why mopping can be a bad idea. I feel its superflous to comment further.

If you are nursing a peice of meat over a hot coal fire... then mopping it crucial. In Oven cooking, Langs, UDS, Southern Pride to Oyler, to open a hot and moist environment to lay on a cooler fluid and then have to get the oven temp back up to "cooking" temp... it just does not make sense.
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Old 01-21-2011, 07:11 PM   #13
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To answer your "specific" question...it is not NECESSARY to mop a brisket (or any other bbq for that matter).

The only thing a mop does is add flavor...it does not keep anything 'moist'. But that is another argument...
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Old 01-21-2011, 07:30 PM   #14
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I don't mop anything but if it adds flavor what's wrong with that, on some cuts of meat,if it works for ya bro. For making it more moist, I agree it doesn't help from my experience. I think too many people think it looks cool. Not much benefit, but looks cool.
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Old 01-21-2011, 07:43 PM   #15
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I recently have stopped mopping and haven't found any good reason to start back, but it can be good for adding layers of flavor - I just don't wanna open my cooker more than necessary.
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