Quote:
Originally Posted by srvy
As for mopping, in my opinion, its just another Texas cheat especially on beef. Brisket doesn't need anything but salt and pepper.
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I don't mop brisket (typically) because the juice isn't worth the squeeze. I don't feel like messing w/ my temps by opening the lid.
But for a pork shoulder I'll mop because that stall's so long that it's gonna be what it's gonna be and its so unpredictable that I just plan to be done 6 hours before serving anyway so a few temperature drops aren't a big deal. And frankly, pork shoulders are just a little bland if you don't give 'em a little help.
That's where the mop comes in.