If you want to have a lively conversation around the pit, just bring up the subject of mops or sprays. I'm an old baster, and was taught that barbecue meat needs some moisture during cooking. I rarely use string mops or brushes anymore but I like spray bottles. They are more sanitary and get the job done faster so I can get back to cooking. I generally start spraying meats about an hour into the cook as long as the bark has begun to set. My favorite spray bottles come from NAPA Auto Parts, and I buy the 16oz sizes. They also sell spray heads separately. Below are some of the concoctions I use.
Water
This is the universal spray, and works on all meats. Wait for the bark to start setting up, maybe an hour or so. If you want a quick spray for steak add some salt and pepper to water in a microwave approved container and heat it so the salt will dissolve.
DP Beef Spray for Ribs and Brisket
This spray uses dill pickle juice in place of vinegar. I like the tart and slightly salty flavor and it gives beef a nice deep color. You an vary the amounts of pickle juice to suit your tastes.
This spray uses dill pickle juice in place of vinegar. I like the tart and slightly salty flavor and it gives beef a nice deep color. You an vary the amounts of pickle juice to suit your tastes.
6 ounces of beef broth or soup base (minor's brand preferred)
1 or 2 ounces of dill
pickle juice
1 tablespoon of Worcestershire