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Difference between Mops and Sauces

C captqMember
I've read much on these forums regarding mops, sauces, rubs, etc. In pork butt 101, there is the Vinegar Mop, and two sauces.

What I want to do is put rub on the butts, smoke them, and then sometimes apply a sauce (mop?), to add flavor. And it seems to me, after vacuum sealing and freezing, that one of the above might help to moisten the pork after thawing and heating. Or add it before sealing and freezing.

My question is: What is the difference between a mop and a sauce? Is there a difference? Is a mop something to apply to the outside of the meat before/while smoking? Or does it serve a dual purpose, ie outside mop and sauce?

Also, at the bottom of Pork Butt 101, it says to mix and heat the ingredients, is that for all three? I also notice that the "sauces" have a fair amount more ingredients. Thanks for help.
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FM Former Member
Generally it comes down to viscosity.

Mops are thinner than sauces and can be put on early during the cook without burning like a sauce would since most have less sugar than a sauce or glaze.

Usually it goes mop then sauce then glaze from thin to thick.


Now this is a very generic way to look at it(there are twists and turns in everything) but you should get the idea.

You could look at a mop as a brush on marinade.
C captqMember
I looking for something to put on the pulled pork. Not before or during the smoking process; except for the rub. I'm just wondering can the mop be used exclusively for that purpose, or is it designed to be put on the pork while smoking? And is a sauce better to put on the pulled pork, or is it a matter of preference? Am I over thinking this? I suspect I am going to have to try both. Thanks for the replies.
wheelzwheelzSmmmmoooookin'!
Capt Q -- Any way you want to do it is "right/correct" as long as "you" like it.

Let me suggest this:

Smoke a butt using your favorite rub. After it's done to your liking, take it out of the smoker, wrap it in HD foil and put it in a cooler for a couple of hours, then pull it.

Make three piles - lightly blend in your favorite sauce in one pile, drizzle a little basting/finishing sauce on another and eat the third one naked.

This way you'll be able to decide for yourself which you like best and not have to do three separate smokes.

Half the fun of BBQ is experimenting. Go for it and let us know which you like best! Big Grin

Just my $0.02 worth!!!
FM Former Member
sometimes I might inject a butt with marinade or mop, but usually it only needs what rub I put on it in the beginning, before the cook. I think sauce on the finished pulled pork is a wise cover-up for substandard Q. Just my opinion, or maybe there are more who think this way.

Cool

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