I will be doing a small butt on Friday. I have tried to find Smokin's vinegar mop, but when I click on the linq the page won't come up. Can anyone provide the recipe, I understand it is great.
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Is this it?
Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)
[list]
2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)
[list]
2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)
Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
Looks good. I will give it a try on Friday. Thanks for your help.
Yep. Your welcome.
Are you using it as a pulling sauce,or intending to mop with it?
I was thinking of using it for both, pulling & as a mop. What do you think?
I think you will be wasting time and heat if you are planning to mop a butt in your Smokette. Simply no reason. Makes more sense to strain some of it and inject the butt before cooking. Mopping is for woodburners that dry the meat out. Won't get dried out in that Smokette. In fact, some complain it is too moist.
Like GLH says.
Put some rub on it ,leave the door closed,let the cooker do its job.
If it don't work,tinker with it.
Now if you are doing 10-12 lb butts and you want to flip it half way through,then give it a spray.
Put some rub on it ,leave the door closed,let the cooker do its job.
If it don't work,tinker with it.
Now if you are doing 10-12 lb butts and you want to flip it half way through,then give it a spray.
Ready2eat -- Just curious, what is/was your reason for mopping?
If it's flavor, inject as GLH suggests.
Your Smokette should keep your smokes plenty moist.
Remember too that when you mop there's a possibility that your rub will come off in the process.
If it's flavor, inject as GLH suggests.
Your Smokette should keep your smokes plenty moist.
Remember too that when you mop there's a possibility that your rub will come off in the process.
Ready2eat, you are learning, that's great!
It might accidentally sound like we are giving you heck. Actually, this is something we are very passionate about and we want to help.
Experiment, experiment, experiment. Producing killer Q will come from that more than anything else.
It might accidentally sound like we are giving you heck. Actually, this is something we are very passionate about and we want to help.
Experiment, experiment, experiment. Producing killer Q will come from that more than anything else.
I'm not disagreeing with any of the above as possibles.but am suggesting you learn how the smoker works for you,and how it does a butt-before making changes.
It might suit you as is,and then you can make one small change at a time,see where that takes you,and keep good notes.
Just my $0.02
It might suit you as is,and then you can make one small change at a time,see where that takes you,and keep good notes.
Just my $0.02
Thanks for all the info. I am just looking for new or additional flavor. The Butt is already in and no mop applied. I may try the injection next time. My plans now are to use the "mop" as a pulling sauce if needed. I do experiment a lot with rubs and different woods, this is my first try with any type of liquid flavor. This forum is great and I just convinced a friend of mine to purchase a Smokette, he is wanting to start college football of right next week.
We all like our smoked meats a bit different. Heck, the difference between eastern NC and western NC, as I understand it, is like night and day. And they are each passionate about their way.
Myself, I don't like any mops. I pull my butts and shread/chop them and love 'em just as they come from the smoker. (I do apply a rub before cooking tho)
If'n ya want to experiment, reduce that SO recipe above proportionately and make about a cup, or less, of it.. divide your butt into a few bowls and try it three or more ways.. plain, vinegar, a commercial BBQ sauce you like, and/or something else home made. Ya certainly don't have to cook three or more butts to experiment.
I remember my fist butt.. I used SO's vinegar sauce.. I didn't care for it.. but, that's OK.
As Tom said.. find something you like and make little changes to find your own personal bragging recipe. I'd guess that's how all the contest winners shine.
Myself, I don't like any mops. I pull my butts and shread/chop them and love 'em just as they come from the smoker. (I do apply a rub before cooking tho)
If'n ya want to experiment, reduce that SO recipe above proportionately and make about a cup, or less, of it.. divide your butt into a few bowls and try it three or more ways.. plain, vinegar, a commercial BBQ sauce you like, and/or something else home made. Ya certainly don't have to cook three or more butts to experiment.
I remember my fist butt.. I used SO's vinegar sauce.. I didn't care for it.. but, that's OK.
As Tom said.. find something you like and make little changes to find your own personal bragging recipe. I'd guess that's how all the contest winners shine.