Mops???

[Ribbin' Randy]

I saw a flick by Bobby Flay doing a brisket on a WSM and he used a mopping sauce/liquid. I have never saw the need nor have I read of ony brethren using mops. Am I missing something? Does anyone use a mop?

THX Randy

 

[Smokey Al Gold]

I think some people do. I don't but I'm not much of a sauce guy anyway. I'm sure others will chime in soon. I wouldn't really go by what Bobby says anyways but that's just me. I'd like to see the video though. Is it online?

 

[Harbormaster]

I used to use a vinegar/fruit juice mop on butts and briskets.

But I got over it.

If you use a mop, you have to open the cooker; If you open the cooker, you're lookin'; And if you're lookin', you ain't cookin'.

 

[Ribbin' Randy]

I think some people do. I don't but I'm not much of a sauce guy anyway. I'm sure others will chime in soon. I wouldn't really go by what Bobby says anyways but that's just me. I'd like to see the video though. Is it online?

It is, here's the link http://www.foodnetwork.com/smoked-bbq-brisket/video/index.html

 

[butts a fire]

I used to mop and I think it can have it's uses if done properly. The main reason to do it just like spraying is to add a layer of flavor and moisture to the meat and cooker. Since I now cook on a backwoods smoker with a water pan and very moist environment I no longer find mopping or spraying to be that much of a benefit.

When I cook on the Dera I do still use the spray bottle to help with the moisture.

 

[Smokey Al Gold]

Wow I don't have a WSM but he totally put that WSM together for the cook wrong.

 

[Bartstop]

Wow I don't have a WSM but he totally put that WSM together for the cook wrong.

I'd say he just pissed off half of Texas.

 

[brewman114]

Here is my two cents on the mopping topic. Meat fibers are held together by collagen and need to be broken down to gelatin. In other words TENDERIZE. There are several ways to accomplish this. Alcohol, Heat, Citric Acid, or Vinegar Acid. While smoking large chunks such as shoulder, butts, or brisket I believe mopping it once every hour enhances the tenderizing process 10 fold. You can do a lower temp smoke and still get the tenderizing effects by mopping. It also helps carry your flavoring from the rub into the meat fibers. I use a Apple cider vinegar and apple juice based mop sauce with a hint of brown sugar and some various other things, IE onions and Jalapeños. After a few hours of smoking low temp (meat type and weight accordingly), around 180 - 200 I then discontinue mopping and transition to a higher cooking temp. Most of the time at this point the meat has absorbed the max smoke flavor and can be wrapped in foil to retain its juices. Once internal temp has reached desired point (190 for pork butt because 185 is the collagen breakdown point for pork) Then I remove from smoker and let rest for no less than one hour. The resting time allows for the juices to be reabsorbed into the meat fiber. I believe that the mop sauce at the beginning few hours helps you start the break down process before the heat cooks the outer layer thus allowing smoke to absorb better. Once that outside layer is cooked the smoke will quit absorbing into the meat.

 

[Sean "Puffy" Coals]

Hmmm, I've been going back and forth about using a mop. I've found that it makes a very noticable difference in the finished product if I open the lid too much, so I bought a "flavor injector" instead. According to what I've been reading on the forums here, it should accomplish similar results while allowing me to keep the lid closed except for near the end when I check for internal temp (and when my curiousity overwhelms my common sense).

BTW- isn't the chick in that vid from Law & Order? She is HAWT!

 

[CraigC]

BTW- isn't the chick in that vid from Law & Order? She is HAWT!

I use a mop strictly for flavor enhancement during the first few hours.

Yes, she is from L&O. She is also his wife.

Craig

 

[SQWIB]

Hmmm, I've been going back and forth about using a mop. I've found that it makes a very noticable difference in the finished product if I open the lid too much, so I bought a "flavor injector" instead. According to what I've been reading on the forums here, it should accomplish similar results while allowing me to keep the lid closed except for near the end when I check for internal temp (and when my curiousity overwhelms my common sense).

BTW- isn't the chick in that vid from Law & Order? She is HAWT!

If you like the "Bark" on butts... mop, mopping will help with the formation of bark.
Ribs don't need it, sometimes I sprits Ribs sometimes not, but I always do my Butts.

 

[SQWIB]

It is, here's the link http://www.foodnetwork.com/smoked-bbq-brisket/video/index.html

I got halfway through that video and turned it off.
From what Mr. Flay says, everything I have learned and been doing is wrong.

 

[SmokeJumper]

I used to use a vinegar/fruit juice mop on butts and briskets.

But I got over it.

If you use a mop, you have to open the cooker; If you open the cooker, you're lookin'; And if you're lookin', you ain't cookin'.

Ditto.

 

[Oldschoolbbq]

Me too????????????????????

I used to mist Ribs and mop Butts, but then the "OLD MAN" slapped me :boxing:Now I keep my lid shut and my Ribs are better:thumb:
Have fun and,

 

[MilitantSquatter]

I got halfway through that video and turned it off.
From what Mr. Flay says, everything I have learned and been doing is wrong.

Except for his hot girlfriend, that video was pretty bad. I wouldn't be surprised if that was the last brisket he's smoked since it was filmed in 2002. Open up the WSM lid to mop every 30 minutes and still get it done in 4.5-5 hrs ? :hand:

:heh:

 

[Derek]

I always do, Now I'll use a glaze as long as it's good.

Tomorrow I get to use my weber again on the ribs.