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When do you mop a butt or a brisket?

DavidRDavidR Posts: 178
edited 9:54PM in EggHead Forum
I'm planning on doing a pulled pork this weekend, and right after the butt comes off, a 12 pound brisket is going on. I figure the combination of the two will be about a 40 - 48 hour cook. [p]But here is the deal. The wife is mixing up a different variety of sauces, like Elder Ward's vinegar sauce, a sweet BBQ sauce, and the "tangy" Southern Dreams BBQ sauce. But I like to take some of that Southern Dreams and mop the butt and the brisket while it's on the egg. Now, I figure the only time I can do that, is AFTER they get past the plateau on the internal temp, say . . about 170 - 180*.[p]The plan is do both indirect over a water-filled drip pan inside an inverted plate setter that is sitting on the fire ring. Now, since mopping requires the ultimate sacrilige - lifting the lid, what's best way I should go about it? Should I wrap it in foil after the first mop? How often should I mop? What should have the temp at while I mop? Or should I even bother to mop at all.[p]Let me know your thoughts. I'm still a relative novice who has cooked both one pulled pork and one brisket, which both turned out great, thanks to the fine folks here.


  • Nature BoyNature Boy Posts: 8,523
    No need to mop. If your cook is speeding along, and you want to mop, do so during the last 2 hours. I normally just let it ride, but last time I was ahead of schedule, and decided to spritz with apple juice every 15 minutes for the last 2 hours. I liked the results of a slight sweet glaze. Open and close the lid quickly, and, though it will slow your cook down a tad, it should not hurt anything.[p]Some thoughts!
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  • BlueSmokeBlueSmoke Posts: 1,678
    Nature Boy, as usual, gives excellent advice. I usually spray on cider or apple juice per his advice, and then mop with a mix of cider and finishing sauce at the last 15 minutes.

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