TO MOP OR NOT TO MOP

Unknown

Mop or no mop while smoking a butt, or do you let the rub and smoke do the trick?

Panhandle Egger

Let the rub & smoke work their majic

Panhandle Smoker

Are you going to Eggtoberfest?

Panhandle Egger

I haven't really decided, depends on how things look at the job. I'm leaning towards the Florida fest next year as a real possibility

Panhandle Smoker

let me know

Little Steven

RED67,

I agree with what the panhandlers said :laugh: Sorry.
You can spray apple cider and vinegar or whatever you want through the daisy opening.

Steve

fishlessman

sometimes i use a mop liquid, but not to mop, ill wait til the butt is in the 180 internal range and inject it with the basting liquid

rsmdale

I do not mop,but I will use an injection of apple cider,honey and rum.I don't know if it helps,but at least the rum is out.



GOOD EATS AND GOOD FRIENDS

DALE

Bacchus

It would be counter productive to keep opening the dome for mopping.

B & C

More, please tell me more about the rum injections, Recipe, when, how much, how does it affect taste, etc?
Thanks

reelgem

I've never done a mop or injection. Just a rub and maybe stuff with some garlic cloves. Moist and delicious everytime.

thirdeye

I'm an old baster, so I have no problems with mopping or spraying. However, I don't find it's needed near as much when using a ceramic cooker as when cooking in a steel pit.

I really like fishlessman's technique of a butt or brisket flat toward the end of the plateau.

fishlessman

no mess and most of it stays in there, unlike when trying to inject cold meat on the counter. you dont get that sometimes funky flavor like from injecting a day or so ahead either

thirdeye

I've never really asked, but I heat up my juice before shooting. do you?

fishlessman

room temp on the stove, usually heat it up when mixing it to get the flavors to meld then let it cool down on the stovetop waiting. butt temp probably drops a bit which isnt a bad thing. if foiling ribs which isnt often, then i heat the liquid before adding to the foil, seems to be more consistant a cook that way than guessing how much cold liquid you added and how long to stay in that stage of the cook.

TXTriker

I never mop. Just rub and smoke.

smoky b

Me neither. Have always thought the ceramic retains so much more moisture than traditional smokers and I don't want to mess with the temp and humidity if possible.