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when doing a shoulder...

post #1 of 11
Thread Starter 
ive read alot of people spritzing a shoulder with apple juice or something that has an apple taste, but would it be a smart thing to put apple juice in the water pan until it boils out then put water in it...just a thought that i had..not sure if its been asked before..this is my second post on the form..

thanks and happy smoking
post #2 of 11
i don't put anything but water in my pan........but then again i don't spritz my butts either. i'm sure i am in the minority but others will chime in soon.
post #3 of 11
I use apple juice in all of my pans!!
post #4 of 11
You wouldn't really pick up much flavor from using it in your pan. Spritzing is for flavor but more than that it also helps to keep the meat or the bark from getting too dry.
post #5 of 11
Lately, I've been using pineapple juice mixed with a little Capt. Morgans as a spritz...In the pan just plain old water and a couple fresh cut rosemary sprigs.
post #6 of 11
I always use water in my water pan and spritz with apple juice and cidar vingar.
post #7 of 11
I dont spritz, or use anything but water in the water pan....

I inject... PDT_Armataz_01_12.gif
post #8 of 11
I have a 40" MES, and I use water in the pan, I use Apple Juice for spritzing or 1/2 apple juice and 1/2 pineapple juice with 1/4cup of Capt Morgan, or just use the a&p juice, spritz once every hour
post #9 of 11
I don't use apple juice in my water pan anymore because I don't think it added to the taste at all. I tried once without it and it tasted the same so I don't waste the juice now. I do spritz every hour with apple and pineapple juice.

I do put a water, a little minced garlic, and an old beer in my water pan. I don't think it changes the flavor of the meat, but I enjoy smelling it when I sit out to enjoy the smoke.

Try it both ways, it wont hurt anything and make a decision that works for you.

Keep somkin...
post #10 of 11

Not much flavor is going to be carried by the steam. Certainly not enough to flavor the surface of the meat.

post #11 of 11


I use water in my pan and a hand full of sea salt, then I spritz with Tang. To each his own, but don't knock it till you try it.
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