What does a mop REALLY do? - Page 2 - BBQ Central

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Old 08-11-2008, 07:11 PM   #11
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[quote=Kloset BBQR][quote="Love2<º((((><":2j68ly76]
Quote:
Originally Posted by "Larry Wolfe":2j68ly76
It will add minimal flavor and extend your cooking time.
So you dont think there's any real benefit to doing it?[/quote:2j68ly76]

Steve Raichlen is a big mop advocate. [/quote:2j68ly76]

Makes sense....since he has an entire book dedicated to mops and such
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Old 08-11-2008, 07:22 PM   #12
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Mops can add another layer of flavor. They also can be used to keep the bark from getting so hard.
If you are using a small smoker like a WSM, using one often enough to do what it should will greatly increase your cooking time. On a big offset it won't change your finish time nearly as much.
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Old 08-11-2008, 07:23 PM   #13
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Competition Chili cooks know that spices can get lost while cooking so they will make three or more dumps of spices at timed intervals. Mopping can do the same. It can also inhance bark. Depending on the techniques you employ mopping can be a good approach.
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Old 08-11-2008, 08:37 PM   #14
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To quote ncle Bubba, mopping is for cleaning the floor.
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Old 08-12-2008, 07:43 AM   #15
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Quote:
Originally Posted by jminion
Competition Chili cooks know that spices can get lost while cooking so they will make three or more dumps of spices at timed intervals. Mopping can do the same. It can also inhance bark. Depending on the techniques you employ mopping can be a good approach.
That's an interesting point. However as I have mopped - and as I have watched others - the mop being mostly liquid tends to wash the rub off the meat. Other than spraying - where little in the way of more spice could actually get to the meat - how do you mop so that the orig. rub stays on? In my estimation if one wants to recharge the spices a second rub would work better.

Just wondering.
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Old 08-12-2008, 07:45 AM   #16
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Quote:
Originally Posted by monty3777
Quote:
Originally Posted by jminion
Competition Chili cooks know that spices can get lost while cooking so they will make three or more dumps of spices at timed intervals. Mopping can do the same. It can also inhance bark. Depending on the techniques you employ mopping can be a good approach.
That's an interesting point. However as I have mopped - and as I have watched others - the mop being mostly liquid tends to wash the rub off the meat. Other than spraying - where little in the way of more spice could actually get to the meat - how do you mop so that the orig. rub stays on? In my estimation if one wants to recharge the spices a second rub would work better.

Just wondering.
You need to wait until the rub sets up before you start to mop...
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Old 08-12-2008, 07:58 AM   #17
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Quote:
Originally Posted by Rag
To quote ncle Bubba, mopping is for cleaning the floor.
Ditto
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Old 08-12-2008, 08:40 AM   #18
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Quote:
Originally Posted by Stogie
After cooking a pork butt for 18 hours un foiled the bark becomes so hard as to be inedible. The mop allows it to soften somewhat.
I notice the same thing on my butts sometimes. I may have to try it out.
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Old 08-12-2008, 09:35 AM   #19
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You won't get a great deal of flavor penetration on a larger cut...it's more to keep the bark from being to hard..and to get the next drop of rub to stick..you get more flavor on a thinner cut of meat like ribs.

To each there own...give it a shot and see what you like/don't like.
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Old 08-12-2008, 10:00 AM   #20
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Quote:
Originally Posted by Stogie

The other reason I use a mop is to hold my second and third application of rub. This is very similar to what we do in chili cook-offs.......add 3-4 dumps of spices at various times as Jim mentioned.
O.k., that makes sense to me
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