Try my All-Purpose BBQ Mop on your next pork shoulder, barbecued brisket, mutton or smoked chicken. I assure you, it will be well worth the effort!
Using a BBQ mop:
Using an All-Purpose BBQ Mop is a personal choice. Smoked meat derives its flavor from building up the bark during the smoking process. Some pitmasters believe that the rub is all you need; others spray or ‘mop’ on a thin flavored liquid called a BBQ mop. This concoction typically includes a little oil, an acid, and flavoring already applied to the meat-for instance, a spice rub. You can get creative and replace the cider vinegar with other ingredients like brewed coffee, vegetable broth, or pickle juice. But, keep in mind that the liquid should remain thin and watery. Apply a BBQ mop gently to avoid disrupting the dry rub. I recommend a small BBQ mop brush or a good quality, food-safe spray bottle for the job.
Ingredients:
- Apple cider vinegar
- Beer, we recommend a lager or ale for this BBQ mop
- Oil
- Paprika (not smoked)
- Coarse salt
- Chili powder
- Black pepper
- Red chili flakes
How to Make It:
- Gently simmer the all-purpose BBQ mop ingredients in a saucepan over medium heat until the salt has dissolved and the BBQ mop has warmed through.
- Cover, and let the mixture stand for 5 minutes before using.
- Transfer mixture to a food-safe spray bottle, or keep in the saucepan if using a mop brush
- After your smoked meats have had time to build a sufficient bark (generally after 2 hours of cooking time), Apply or spritz a thin layer of the mixture onto the meat every 2 hours until you wrap the meat.
- Make the mop the day before. Store it in an airtight container in the refrigerator, and rewarm on your stovetop or microwave until warmed through. Use as directed above.
Using a BBQ mop:
- First and foremost, keep your BBQ mop warm! You can achieve this by setting your bowl (or spray bottle) of mop mixture in warm water right before using it. Doing this will help to raise the temperature of the mop. Avoid using a cold mop! Doing this can cause the meat temperature to drop.
- You can use my All-Purpose BBQ Mop in one of two ways:
- First, you can use it as a regular mop by gently dabbing the mop mixture onto the meat during the second half of cook time.
- Second, you can pour the mop mixture into a kitchen-safe spray bottle and spritz the liquid onto the meat.
Do I need to use a BBQ mop?
No. You don’t need to use a mop, but it can be an important building block of flavor. I don’t always use an all-purpose BBQ mop on my briskets and pork shoulders. The decision is lies entirely with the flavor profile I’m trying to achieve. There are no set rules for barbecue. Some folks might lead you to believe that there is only one way to do things. I always tell my readers to do what feels right for them. Experiment a little and have fun with it!
Other recipes to try!
All-Purpose BBQ Mop
Ingredients
- 1/3 cup cider vinegar
- 1/3 cup beer I recommend an ale
- 1/4 cup oil
- 1 1./2 tablespoons paprika not smoked
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon red chili flakes
Instructions
- Gently simmer all of the ingredients in a saucepan over medium heat, until salt has dissolved and the BBQ mop is warmed through. Cover, and let the mixture stand for 5 minutes before using.
- Transfer mixture to a food-safe spray bottle, or keep in the saucepan if using a mop brush
- After your smoked meats have had time to build a sufficient bark (generally after 2 hours of cooking time), Apply or spritz a thin layer of the mixture onto the meat every 2 hours until you wrap the meat.
- Make the mop the day before, store it in an airtight container in the refrigerator, and rewarm on your stovetop or microwave until warmed through. Use as directed above.
Photos by: Sabrina Baksh/derrickriches.com
Confused about Brisket? See my Brisket Buying Guide for more information.
