I am new to this and have a question about mopping/basting the meat. I have been reading the posts and doing searches etc. my quoestion is when do you mop? I read several posts that say "set and forget" and several "don't open the door" I plan on 2 pork butts starting tonight and experimenting with briskett on Saturday.

Pork butts - I plan to do 2 staring tonight - rubbed down last night any last minute tips on mopping??? just looking for good pulled pork for sandwiches - plan to use a hickory apple wood mix

Briskett - 8lb'r for Saturday - I will rub it down tonight same wood mix

main question is when to mop and is the BBQ sauce just added after on the grill, on the side, or in the CS cooking process


Advice please

Personally, I see no need to mop. The CS provides for plenty of moisture. If you are mopping for flavor, that's a different story. Try SmokinOkie's Vinegar Mop the last hour of your smoke.

Hope this helps a little...

Wheelz is pretty much on target.

If you are doing butts,up above 8 lbs,and feel you must,you could slosh it around the 10 hr mark.

Is the brisket an untrimmed,whole packer?

If so,I wouldn't worry with a mop.

If it is a large flat,you could hit it with something with butter or oil and maybe some apple juice after 6 hrs,or so.

Most folks add the sauce at the table,if they did a decent job cooking.

Now ,if it was ruined,you'd sauce anytime you could, to hide the meat.

I don't see a need to mop during the smoke. Like others have said, opening the door of the smoker just makes the whole process take longer. The cookshack keeps things nice and moist. When I make pulled pork I pour a few cups of Smokin's vinegar mop on the pork and mix well just prior to serving. Very Good.