Caramelized BBQ sauce for chicken

Discussion in 'Sauces, Rubs & Marinades Sticky' started by marylandsmoker, Nov 26, 2011.

  1. I really love chicken with sticky, caramelized and tasty BBQ sauce. How often do I mop BBQ sauce onto my chicken without losing heat, how much is too much & how far into the smoking do I apply the first mopping of sauce?? Im using a horizontal off set smoker.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can start mopping 2 hours in but you need temps over 300 to get Caramelization...you can always go on the Grill or 6" below the Broiler to finish the job...JJ
     
    marylandsmoker likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What JJ said finish on the grill!
     
    marylandsmoker likes this.
  4. aprox. how long does it take to fully caramelize once i move it to the grill?? should i wrap it in foil to keep all the sauces in??
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It only takes minutes to Caramelize on the grill...I would suggest a medium or low temp so they don't get away from you and burn....Keep mopping and turning until you got a nice Candy Shell then Enjoy...JJ
     
  6. Hey Chef JJ,

    When you say Mopping do you mean using a brush to apply Sauces to meat?

    Thanks N2 BBQ
     
  7. michael ark

    michael ark Master of the Pit

    Last edited: Dec 1, 2011
  8. Aha ok so it's literally like a mop.  thnx Michael
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Mops are Fast for large quantities or big pieces of meat....Silicone Brushes are good for small quantities and are easier to Clean...kind of depends on the job, I have both...JJ
     
  10. big andy a

    big andy a Smoking Fanatic

    Agree with everything said.  Personally, unless I have the grill fired up for something else I always go to the broiler.  It's faster to heat up and real easy to monitor the heat so you get caramelization, not charcoal.

    Good luck,

    Curt.
     
  11. Thanks JJ.

    Good tip Curt
     

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