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Used to mop my offset every 30 minutes, now I barely touch it during a cook
Back when I got my first offset smoker around 2013, I was out there with a spray bottle every half hour, mopping the brisket and spritzing the ribs like it was a job. I thought if I wasn't messing with the meat, I wasn't doing it right. Fast forward to now and I might open the lid twice on a 14 hour cook, mostly just to check the bark. What changed was a guy named Ray who runs a little trailer setup outside Waco, he told me every time I open that door I'm adding cook time and drying out the surface. Cost me nothing to try it and my brisket came out better the very next weekend. Now I trust the temp probe and leave the lid shut, spritzing maybe once if the flat starts looking tight. The meat doesn't need me hovering over it, it needs steady heat and clean smoke. Curious if other folks went through the same thing or if you still swear by mopping every hour.
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