This is not new per se as I've been using it for a while but I haven't really shared it very well on the website and sometimes you just need something to moisten the meat, make it look like a million dollars and add a little flavor at the same time.. that's where this mop really comes in handy.
How to Make the Mop
- 1 stick (¼ lb) of salted cream butter, melted
- 1 cup of warm water
- 2 heaping tablespoons of Jeff's original rub* (purchase recipes here)
Mix the ingredients together and keep it warm and stir occasionally as you're using it to keep the ingredients well combined.
Things like chicken breast, tri-tip and even briskets, pork butt and ribs sometimes get a little dry on the outside while they cook.. heat is brutal.
Use this mop every 20-30 minutes during the cooking process for much better results than what you've been getting without it.
*I obviously recommend my own original rub recipe for this as that's what I use and it just works so well but if you want to use something different, knock yourself out just make sure it's low in salt like mine otherwise, use unsalted butter and less rub depending on how salty it is.
Will you apply this before you wrap or cover it
just gets better and better