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"Mopping" is the technique used while the meat is cooking.Typical mop sauces are thin, contain very little sugar <Sugar BURNS!> and usually are made of some of the rub components, but not always.

A mop I use for pork butts consists of Cider vinegar, bourbon, hop pepper powder, and onion powder. it is applied gently and liberally about an hour or so into the smoking session, so as not to disturb the rub applied earlier.

Use a long bristled brush, or some other gentle type applicator to "mop the meat" several times during the smoke.

Have you signed up for the 5 day ecourse yet? INVALUABLE info in there...
 
Welcome! Looking forward to your Qviews.
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