mop barbecue

Discover the secret to tender, flavorful meat with mop barbecue. Learn how to make this Southern classic and impress at your next cookout.

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Prep Time 15

Cook Time 6

Resting Time 30

Total Time 7 15

Servings: 8 people

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

4 pounds pork shoulder or beef brisket
1 cup apple cider vinegar
1/2 cup water
1/4 cup Worcestershire sauce
2 tablespoons hot sauce adjust to taste
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar optional for sweetness

Equipment

Grill (charcoal or gas)
Drip pan
Mop brush or basting brush
Meat thermometer
Tongs

Method

Pat the meat dry with paper towels and rub generously with salt, pepper, and smoked paprika. Let sit for 30 minutes.
In a saucepan, combine apple cider vinegar, water, Worcestershire sauce, hot sauce, garlic powder, onion powder, and brown sugar. Heat until sugar dissolves.
Set up the grill for indirect heat at 225°F to 250°F, placing a drip pan underneath the grill grate.
Place the meat on the cooler side of the grill and mop with sauce every 30 minutes for 6–8 hours.
Once the meat reaches an internal temperature of 195°F–205°F, remove it from the grill and let it rest for at least 30 minutes.

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgSugar: 2gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

For extra flavor, consider adding a splash of bourbon to your mop sauce. It truly enhances the taste.
Leftover mop barbecue can be stored in the fridge for up to 3–4 days. Ensure to keep it in an airtight container. Reheat gently with a splash of broth to maintain moisture.
Don’t rush the resting phase after cooking; it’s vital for juicy results! Also, avoid using thick sauces for mopping; stick to the thin mop sauce consistency for best results.