Mops and sauces actually do play a part in Texas barbecue


Nec timeo, nec sperno
Staff member
Busting Texas barbecue myths is an unenviable task. Last week I discussed the fading tradition of using only salt and pepper to season meats such as brisket and turkey. I described the use of a “spritz” — a small spray bottle of liquid that pitmasters use to moisten and flavor meat on the smoker.

To say that this — using an adulterant like apple cider vinegar or Worcestershire sauce — caused much consternation among purists would be an understatement.

However, as is often the case in the long history of Texas barbecue, what’s old is new again. Though the delivery mechanism may be different, spritzing meat is simply a continuation of a long tradition in barbecue cooking known as the “mop.”

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What do you think, are mops and sauces part of Texas BBQ?


Active Member
Down here in Louisiana we have always coked with 2 sauces the mop sauce and te bbq sauce. meat is mopped or basted as cooked, then sauced at the finish of wanted.