To Mop or not to Mop

I use a spray bottle anytime I want to get the surface "wet" don't know if it really makes much difference and actually probably impedes the cook by opening the dome... on my ow and slows I have a pan of broth below and I imagine that's enough. ...my 2 cents

IMHO, mopping never added moisture to the inside of the meat, just a nice flavorful crust, and some evaporation. 

Welcome! Sounds like you have a lot of experience smoking, it'll be fun to see how you translate it to the egg. (I've only done a few butts, and no briskets, so I'll leave the mopping advice to the pros)

the few times i mopped i got less bark and less overall flavor as it seemed to wash  some rub off, but if you wait till near the end of the cook to mop it once you can add rub at that time to refreshen some of the rub flavor. been along time since i used a mop in the egg though, it really isnt that necessary

Dude don't even worry about +- 20*. Not gonna hurt a thing and of you start chasing you'll never get it settled. Just relax and have a beverage of your choice. You'll have a lot more fun that way.

@BarryJ‌
Brother Barry, I would like, if I may, to add a note to that verse. But before I do, please be aware that this is just my opinion and what works for me. Opinions may vary or differ. That said, here are my thoughts on mopping. When cooking in the presence of live and burning fire, mopping has and offers some significant advanatages. Example- Offset stick burner. However when cooking with smoldering lump, mopping offers very little other than making a big mess. Example- BGE. Depending on set up, a Kamado cooker utilizes several means of heat transfer to cook. Radiant heat, convective heat/flue gas, reflective heat and heat transfer by the metal grid. Due to its near air tight construction and lack of live fire, a kamado is a very moist cooking environment all on its on. A stick burner is not. Also a off set depending on how it is set up, relys almost solely on draft to cook. Please note that I said almost, not entirely. The blazing fire removes most of the moisture from the air that it is using for combustion in the fire box. This dry and heated air then leaves the fire box and enters the cooking chamber where it transfers heat to the meat via draft. This is why mopping and spritzing is used on off sets. The kamado cookers require neither. The smoldering lump in a kamado removes very little moisture from the incoming air. Hence no mop or spritz required. I hope that this helps my friend. And enjoy that egg.

BarryJ said:

@SGH, that was a perfect.  Thank you.

Well the butt worked out just fine, only thing that I didn't get to was 190 on the thermometer, after 14 1/2 hours I only got to 180 and the chunk of meat was only 10 lbs.  But the important thing is that it shreds and pulls well, tastes amazing and very moist.

At 180 I usually slice and chop. Some pieces can be pulled. Also when it gets to 160 or above you can up the temp to help it get done faster. I have also found that sliced pork is much juicier then pile pork, IMHO. Sounds like it worked out and I have never spritzed, mopped or used a water pan in my egg. Everything comes out juicy.