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View Full Version : Do you mop your brisket?


jasonjax
09-03-2011, 12:50 PM
I'm wondering how many of you guys mop your briskets? I'm mopping the packer I have on now, but I wonder if most folks do?

I'm also doing a hot and fast due to time constraints so I'm thinking some extra moisture is a good thing.

What do you guys do?

Ron_L
09-03-2011, 12:52 PM
Nope. I try to open the cooker as little as possible.

Chef Country
09-03-2011, 12:54 PM
I cooked a brisket last night for 6 hours at 300* no mop, spritz, or foil. it was probe tender, moist, and delicious. I always run my smokers in the 275 to 300 range, I dont foil anything enless its going into the cooler then i foil when i pull it off and shove it in a cooler full of towels to keep it nice and toasty till serving time

btcg
09-03-2011, 01:44 PM
Count me in the no category as well. After I load my meat in, there's no opening it for at least 8 hours.

MilitantSquatter
09-03-2011, 02:14 PM
i don't mop briskets.

expatpig
09-03-2011, 02:18 PM
Ditto!

El Ropo
09-03-2011, 02:23 PM
X4, opening the cooker extends cook time by ~20 minutes, and mopping with a liquid will effectively cool it down, so you are making the cook time a lot longer. That increases the chance for a dry result.

That's why I never mop, spritz, peek etc. Keep the pressure up in that cooker. You can hear the meat sizzling. When the sizzling starts to die down, it's almost rendered.

Frank Grimes
09-03-2011, 02:57 PM
Same as above, I don't like to open the cooker so I don't mop.

sandiegobbq
09-03-2011, 04:22 PM
No mopping on anything.

Dallas Dan
09-03-2011, 04:25 PM
Never. Open the lid as little as possible.

HeSmellsLikeSmoke
09-03-2011, 04:58 PM
Add me to the no mop, no peek group.

mbshop
09-03-2011, 05:06 PM
i used to do all sorts of stuff. mop, spritz and foil. now its rub and fire till done. less is more !

K-Barbecue
09-03-2011, 11:25 PM
Keep the door closed :-D

gtr
09-03-2011, 11:37 PM
Used to. Now I don't mop anything. Like mentioned, it's all about keeping the cooker closed. I wonder if the mopping is a holdover from open pit cooking.

SouthernMagicBBQ
09-04-2011, 04:21 AM
Mop everything.

Roguejim
09-04-2011, 06:13 AM
I'm going to assume (perhaps wrongly...) that all of the "no moppers" use stick burners. I currently use a pellet cooker, and I spray my brisket during the last half of the cook. It doesn't take my cooker anywhere near 20 mins to return to temp either. I don't believe that my spraying lowers the meat temp any appreciable amount to make a difference in cook time, plus, my spray (apple juice/worcestershire sauce) adds good flavor. In the end, do what you want.

DC-Q
09-04-2011, 07:42 AM
With Briskets & Butts I try not to open the cooker. I usually let it go for 7-8 hrs before opening for the 1st time. No Mop. That is with the UDS as well as the Traegers.

Sledneck
09-04-2011, 07:48 AM
Mopping Is so 2004

BBQJack
09-04-2011, 07:51 AM
Nope. If I absolutely HAVE to peek, I use my automotive remote camera through the top vent :)

pigmaker23
09-04-2011, 07:55 AM
Depends on what you are cooking on, Offset stickburner, Mopping is an option during last part of the cook if you are not wrapping, pellet,cabinet, bullet type cookers, set it and forget it, no mopping

CarolinaQue
09-04-2011, 08:05 AM
A good injection will eliminate the need for mopping. Hence, a one step addition to the process versus how many times you mop during a cook. I kind of like putting the meat on and only having to worry about maintaining the fire and nothing else until time to foil, and then time to take it off. I'm still not convinced that mopping really does much any how. It all stays on the surface and doesn't penetrate. Which is why I shifted to injecting.

El Lobo
09-04-2011, 08:20 AM
I did my first hot'n'fast packer yesterday, even at 350, the outside was soooo juicy from all the fat I couldn't see a mop having an real effect.

Paulie G.
09-04-2011, 02:37 PM
Only when it's dirty. Just kidding, I've mopped and not mopped but I prefer not to open the cooker when cooking brisket.

El Ropo
09-04-2011, 02:59 PM
I'm going to assume (perhaps wrongly...) that all of the "no moppers" use stick burners. I currently use a pellet cooker, and I spray my brisket during the last half of the cook. It doesn't take my cooker anywhere near 20 mins to return to temp either. I don't believe that my spraying lowers the meat temp any appreciable amount to make a difference in cook time, plus, my spray (apple juice/worcestershire sauce) adds good flavor. In the end, do what you want.

It's not so much that the cooker takes 20 min to recover (my UDS is settled after 5 minutes of opening), but the loss of low pressure environment that has to build back up. I'm no smoking scientist, but this is what I've read from people who have a lot more experience than me.

It makes perfect sense however that when you mop or spritz, the evaporation of moisture effectively cools off the outside of the meat. Sort of like taking 3 steps up the stairs, then taking one step down, rinse, repeat.

Warthog
09-06-2011, 08:13 AM
No mop, do foil at 170 and remove at 195-200.

Cook
09-06-2011, 09:05 AM
No mop.

Serves no purpose "for me".

Smokey Al Gold
09-06-2011, 10:39 AM
I do hot and fast and I don't mop anything and always get moist tender brisket. I have never mopped so I can't say any advantages but I don't think you would need to.

wildflower
09-06-2011, 11:14 AM
If your looking, your not cooking! no mop, not even the kitchen floor :doh: