Mop

A mop is kind of like a marinade, it's not as thick as a sauce, you put it on during a cook. You can use whatever brush you usually use to put on your sauce, or you can buy a mop just for that purpose. Although the cookshack smokers retain so much moisture, you probably don't need to mop at all. I never do.

This one is from the WebRestaurantStore:

I have one of those, don't use it as much anymore. I'm more of a "don't cover it with sauce" kind of guy.

Is there a particular application / meat you say it mentioned in?

In trying to read as much as possible I guess that I thought a mop was a necessity and that I should mop while cooking. I have my first pork butt in the smoker. I started it at midnight. I haven't opened the door yet. The meat has been on for seven hours now and the thermometer says it is "172" and it has been there for the past hour. I guess this is the plateau.

quote:

Originally posted by Joe McMahon:
...The meat has been on for seven hours now and the thermometer says it is "172" and it has been there for the past hour. I guess this is the plateau.

You are correct.

first your first couple of times, I wouldn't mop. Develop a baseline and get the process down. For now, each time you open the door to mop, it adds a bunch of time.

Mop will add some flavor, but based upon the base liquid, some/most of it tends to evaporate.

I'm with SMokin'

I used to spray apple juice on stuff - now I just put on an awesome rub, maybe a little brown sugar and let the smoker do the rest. Never ate so good in my life.

Modern electric smokers and fuel efficient stick burners provide enough moisture, negating the need to apply mops. I'm guessing the practice is a carry-over from open pits where whole hogs and Texas style primal beef cuts were spit cooked.

An argument can be made that the flavoring agents of a mop will provide additional flavor. In the end, it's a matter of personal preference.