Hey all, doing a beef brisket this weekend with some MH Texas Mop Sauce. I was curious if people here typically mop or not mop when they are smoking brisket? My cooking setup will be a SNS in a Weber Kettle so I should be in the 225-250 range for the duration of the cook so it shouldn't be too hot/dry. Thanks!
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I like the mop sauce but don't mop, in fact I have evolved to running brisket nekkid the whole way, well, except for the rub. The mop sauce is nice on the side.
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I echo the above comments. I never mopped, don't mop, but will use a mop sauce on the side for dipping sometimes when eating brisket.
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I mopped in the past. But I felt it cooled down the meat and as a result, extended the cook time. Maybe I’m full of it on that. But regardless now I do not mop. Like the others, I have it available on the side For dipping though.
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I spritz brisket, but don't mop it. The only thing I mop is Malcom Reed's BBQ chicken because mopping is part of that recipe.
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I have never mopped and have stopped spritzing. I even heat sauces for basting at the end of a rib cook. Every time I open the lid for a short time, the temp drops. It takes a while for it to recover - sometimes faster than others. And a cold sauce or mop or spritz will lower the temp of your protein.
At least that's my story and I'm stickin' to it.
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