Anybody have experience using a mopp (thin basting sauce used while cooking pork - apple juice, vinegar,lemon juice, etc.)? Typically recommended to mopp every 2 hours. Does it really improve end product? Thanks. Jim Burgin
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Mopp for Pork
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Jun 2016
- 2485
- Beautiful Downtown Berwyn, IL
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Grill: SNS Charcoal Kettle/ Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Reddit: LeCheffre
More smoke adherence, less rub, less bark. It's a tradeoff. Since I can get good enough smoke without mopping, I don't want to trade the rub and the bark for extra smoke. If I want a mop type of flavor (which I like... vinegar and rub... good enough), I do it right as I take the ribs off. Produces just the right flavor.
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Depends on what the end result you are looking for...
The Rendevous in Memphis constantly mops their ribs and serves 3000 people per day.
Where as I tend to rub and just spritz with fresh tap water every hour until (if I do) crutch em.
If you do Mop get you a silicon brush you can clean or toss the mop out after each use (cook) for health concerns...
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Charter Member
- Dec 2014
- 201
- San Francisco Bay Area
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PBC
Weber 22" Kettle
Slow N' Sear
Weber Spirit Gas Grill
ThermoPop Thermometer
Maverick Wireless Thermometer
I use a sauce called Carolina Treet to mop pork butts. Occasionally use it on ribs, depends on my mood. It is a spicy (not hot) vinegar sauce. And as it cooks on, it creates its own layer of bark. I'm always mentioning this stuff around here
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