The mop

[Dave's Not Here Man]

Since we only were able to secure one plate of BBQ each last weekend, I'm going to put a small pork shoulder in the smoker again tomorrow. Instead of the traditional rub, I'm thinking about doing it eastern Carolina style with a mop sauce instead.

Now I just need to wash out the mop good enough where we can't taste the pine sol.😀

[No. 1 son]

Vinegar and apple juice with a little hot sauce makes a good mop sauce. Maybe throw a little garlic salt in it.

[Dave's Not Here Man]

I have actually made it before but as a sauce to set on the table to compete with baby Ray and kc. Don't recall the exact formula but apple juice, cider vinegar, and pepper flakes we're the main attraction. I think there may have been some onion and garlic powder and chili powder iirc.

Ps Larry, have you ever tried that Mambo Sauce from DC?

[Dave's Not Here Man]

Unfortunately the Wally neighborhood mkt didn't have the little plastic bottles or the mops and she was with me so no other stops were on the triptik. A spray bottle isn't ideal for my cabinet style smoker. Might make it in a jar to add after the fact and just go with a lighter rub.... Gonna have to beer it over for a minute.

[Dave's Not Here Man]

No mop after all. BBQ scored 8/10. Had trouble keeping the smoker temp under 275 and the roast got a bit more bark than im used to. Also could've used another hour or so but at 1800hrs the stuff around the bone was perfect enough to pull it.

I think it's going to be oodles of noodles tonight.

[No. 1 son]

I have never tried that sauce. If you are using gas, it can be hard to control temp. What you could use is a meat temp probe, that helps you keep track. When the internal temp is about 150, wrap it up tight in foil and add a little sauce, re insert probe and cook as close as you can to 230 until it reaches 200 +- internal. That will help keep it from drying out. It will take some time.

[Dave's Not Here Man]

Larry, it took me almost 30 years to let go of the idea that there was any other way to cook BBQ than with logs. It just got to be too much to deal with and when the old smokey started to limp on it's last leg, the kids got me the gas one and I've never looked back. The temp stayed right around where I wanted it one I got the vents all situated. It uses the wood chips so I can also control, quite easily, how much smoke flavor we get. The issue with keeping it under 275 had a lot to do with the refurb work I did on it just to have it usable, being the bottom and burner assembly had completely rusted out. I rebuilt all of that with sheet metal and pipe strap, not really paying attention to how much air was getting in up under the burner per it's original design. Also didn't shade it so the sun was beating on it all afternoon too. last weekend it stayed at right under 250 the whole day, from the cool shade at 6am to the hot shade at 4pm.

Nothing against you but I don't believe in all that science mumbo jumbo when I cook let alone work the pit. Have never wrapped meat and never will, it just goes with my stubborn attitude about BBQ. Always have to tell people, in a stern manner, it's a noun not a verb.

Quick Anecdote: I went to the soft opening of King Street blues up there in Aquia years ago(my wife and Sil did their books). Was invited because I knew the owner of the original in olde Town Alex and he said they wanted my honest opinion. when they brought me my ribs I asked "what the hell is that green stuff" on the platw and around the ribs? Parsely?? "Parsley?For what??" Presentation. "The only thing you garnish BBQ with is BBQ sauce and in some places that's even frowned upon. Stop that."

I don't know if they stopped garnishing the damn ribs or not but their BBQ sucked anyway. The franchisees had too much foo foo commercial food experience to run a joint like that. It lasted what, a year?

[No. 1 son]

There are many ways, all of them work. Pork is easy to dry out, that's why we mop them and sometimes add a water pan to induce a wet atmosphere, but all of them work.