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 formula here | Purchase bottled rub)
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.
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Do you use the butter mop on pork butts every 25-30 minutes from start to finish? Does it have much impact after a good bark exists?
I did not start applying the mop until about 6 hours in and I just mopped as often I thought about it which usually ends up being 30 to 45 minutes. The exception to this would be if I was having trouble maintaining the heat in my smoker. In that case, I could choose to only mop a couple of times.
I noticed you use yellow mustard a lot to help hold on your seasoning. – – – I can’t stand the taste of it in any way shape or form. Because of that I never use it. I have just been putting the seasoning on the bare meat. Am I loosing anything by doing it this way ? – thanks
I am greedy with my rub.. don’t like to lose any so something with the consistency of mustard works great to hold the rub onto the meat. It’s perfectly fine if you don’t use it though.
In my opinion, the mustard flavor fades so much during the cooking process that you don’t even notice it in the end. Of course, there’s a lot of other things that work just as well such as barbecue sauce, maple syrup, oils, softened butter, ranch dressing, fresh dressing, mayo, other salad dressings, apple sauce, the list goes on and on and is only limited by your imagination.
Hey Jeff, I always enjoy your emails and I am a regular user of your original rub. I have learned before I smoke anything I check and see if you have a recipe for it. The one I am trying today is for your bacon candy. It looks like a good way to make a large quantity in a hurry.
I started smoking back in the mid 60s and my smoker was an old porcelain lined refrigerator with a hot plate, Old frying pan and wood chips
Those fridge smokers are awesome! And bacon candy is my vice.. I rarely bring in more than half a pan due to “testing” while cooking.
did the wings last night with the baking powder….CRISPY and DELICIOUS!! Thanks for the tip!!
can u smoke fish at 90 4 8 h to eat
Thanks for the Idea, Love the Rub . Using it a lot on everything including PopCorn!!
smoked pig shots–I used uncooked jalapeno brats–Incredibly delicious and mouth is watering as i type-also increased cook time by 20 minutes
Will you apply this before you wrap or cover it
David, I paint this stuff on anytime the meat starts looking dry at all or if I just think it needs it. Often this begins way before I wrap or cover it.
just gets better and better