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Apple cider

post #1 of 2
Thread Starter 
Has anyone used apple cider (not apple cider vinegar) for spraying on meat during the early part of a smoke to maintain moisture? I'm thinking it might impart a nice taste without the vinegar flavor, which my wife doesn't like.
post #2 of 2

I always use apple cider or apple juice in my spritz bottles for pork or poultry. I often times mix it with cherry schnapps. I have read that alcohol helps break down the spices in the rub particularly coarse ground rubs. The sugars in the apple cider and schnapps help in forming a nice bark as well. I spritz about once a hour throughout the cook.

For beef I use beef broth and whiskey.

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