Apple Juice Spraying Durations?

bbrock293

Fire Starter

Original poster

Aug 1, 2012

54

10

Pittsboro, Indiana

• Mar 22, 2013

• #1

I have a pork shoulder and a brisket on the WSM right now. I am wondering how often you guys spritz with apple juice during the cook. I know I will lose 15 minutes +/- each time I remove the top so I want to maximize moisture and minimize cooking time as best I can. Thanks!

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Mar 22, 2013

• #2

I never sprtiz and butts come out just dandy....

We have a handy dandy search tool here too!!

Look!!  http://www.smokingmeatforums.com/newsearch?search=spritz+or+not

Craig

 

dward51

Master of the Pit

OTBS Member

Nov 24, 2011

2,865

538

McDonough, GA

• Mar 22, 2013

• #3

I usually spritz once per hour the last couple of hours of the smoke.  Also if I have to open the WSM for any reason, I spritz then too as it's a "might as well" since the dome is off for whatever the other reason was.  It will make the bark more pronounced but not everybody likes heavy bark (as my wife informed me last weekend).  You can also mix in a little honey or brown sugar with the juice (may need to heat it to dissolve the sugars) and I often will augment that with a little Jack Daniels or Maker's Mark as well.  The extra sugar will also contribute to bark formation.

Also if you foil during the cook it will tend to reduce the amount of bark and soften what bark may be present at the time of foiling.  Talking about foiling and then continuing the cook, not foiling for resting *after* the cook.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 22, 2013

• #4

I don't spritz...I let the fat in and on the meat do the job for me!

If you're lookin or spritzin, you ain't cookin.  Also, I find that when I take the lid off the WSM for long enough to spritz the temps tend to soar above where I want them when the lid goes back on and it takes too long to get them back where I want them.

Good luck,

Bill

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Mar 22, 2013

• #5

I have not found a great benefit to spritzing. In many smokers the heat loss is not worth the small gain...JJ

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Mar 22, 2013

• #6

I also agree with the non-spritzing crowd; just let that meat do its thing.

 

nozzleman

Smoking Fanatic

Aug 13, 2009

331

14

Texas-near Dallas

• Mar 22, 2013

• #7

Another non-spritzer here and everything turns out just fine.

 

damon555

Smoking Fanatic

Jun 26, 2010

464

35

Middle Tennessee

• Mar 22, 2013

• #8

Keep it closed up....no need to spritz with that WSM.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• Mar 23, 2013

• #9

I've always spritzed about once per hour after butt got through danger zone to 140*.  I've always thought it added some yummy bark to the finished product.