I don't understand the scientific reasons to why it works, just that it make the meat tender and juicy. We generally brine out meat first then put a dry rub on it and smoke it. About half way thru the Hubby goes out and applies his mop mixture. He mops the meat in 45 minutes to 1 hour intervals, but depending on the poundage of the meat smoking may adjust it go out sooner or later. If you are interested I can post a mop sauce recipe.