[MamaTexan]

That and a good mop sauce to keep the BBQ from drying out during cooking.

Yep. Particularly those of us who prefer a thicker, sweeter sauce.

A thinner mop sauce keeps the meat from drying over the long cooking period where slathering on thick sauce creates a blackened crust as the liquids boil away and the sugar burns.

(I know YOU know this, that's just an explanation for lurkers :)

It also has the advantage of adding yet another flavor-layer.... flayer.... layfer. LOL!

You know what I mean!

:-) .

[Arrowhead1952]

My neighbor has a rock pit that is about 36" X 60". We normally fill that pit with meat about once every two months or so. We use about three - four gallons of mop sauce during the day.

You are correct about the thicker sauce turning into black crust on the meat. Our mop sauce is not much thicker than water. Just onions, butter, Worcestershire, lemons, vinegar and BEER.