Brisket Spritzing????

[quickray]

Another question I had related to my recent first time failed brisket attempt is in regards to spritzing. I noticed while smoking the brisket appeared very dry. Does anyone spritz/spray the brisket with pineapple or apple juice every few hours?

Also, can you lather the brisket with other things every few hours like sauces or marinades so it carmalizes?

Or is all the above just a big NO!?!?

 

[SmokyMose]

If my offset is running too hot and I have to open the door to let some heat out I might take advantage to give it a spritz with water if it looks dry, but normally I don't.
Once you wrap that dryness goes away.
No sauces or marinades on brisket for me....

 

[luvcatchingbass]

Same as smokeymose I don't really worry about spritzing unless I notice is getting dry or if I decide to go fat side down I will give it some liquid here and there. Sometimes I have a water pan going too so that probably helps me a little. If I am using my pellet I will put a big foil pan underneath one of the racks for a little protection and have some water in there, pellet is OK Joe Rider DLX

 

[GATOR240]

I have an electric smoker (MES 30), and once I put the brisket in I do not open the door again until I am close to 200 degrees internal temperature. It takes too long to build the heat back to where it was once the door was opened.

 

[Chasdev]

I hit my briskets with 50/50 apple juice and apple cider vinegar whenever I open the lid.
Same with baby backs.

 

[SmokinEdge]

Picking a piece of meat with about 1/4 fat cap is very helpful with dryness. I’m not really a fan of spraying, but I do like mopping with a thin sauce. This builds another layer of flavor. Here is the link to my mop.

Bbq Juice

 

[phathead69]

I use the fat i trimmed off the brisket. i have a shelf i built at the very top of my smoker. i just let the fat render and drip down.

 

[chilerelleno]

Another question I had related to my recent first time failed brisket attempt is in regards to spritzing. I noticed while smoking the brisket appeared very dry. Does anyone spritz/spray the brisket with pineapple or apple juice every few hours?

Also, can you lather the brisket with other things every few hours like sauces or marinades so it carmalizes?

Or is all the above just a big NO!?!?

LOL.... "NO!"
Naw I don't normally do any spritzing or sauces.
I just wrap in butcher paper at 165° and finish.

 

[jcam222]

I use the fat i trimmed off the brisket. i have a shelf i built at the very top of my smoker. i just let the fat render and drip down.

Great idea!! Kind of like that tallow rage that’s circulating now. I do like to spritz a bit with a 50/50 ACV water mix and a splash of Frank’s red hot.

 

[noboundaries]

I'm biting my fingers to stay out of this discussion. Spritzing, mopping, saucing, etc, have nothing to do with keeping meat moist inside. They do add flavor profiles to the outside, though. Just saying.

Explanation available if requested.

 

[quickray]

LOL.... "NO!"
Naw I don't normally do any spritzing or sauces.
I just wrap in butcher paper at 165° and finish.

Thanks, I did notice during my first brisket attempt the juices really came out after wrapping and smoking with the butcher paper. You’re probably right then and I have nothing to worry about next time. The outside just looked really dry to me when smoking it for the first part unwrapped.

The finished product internally though wasn’t that juicy and not too flimsy like I see with other successful brisket attempts. So it’s probably something else I did wrong.

 

[phathead69]

Great idea!! Kind of like that tallow rage that’s circulating now. I do like to spritz a bit with a 50/50 ACV water mix and a splash of Frank’s red hot.

i cant take credit for the idea, got from someone on here. i do the same for butts and hams.

 

[Chasdev]

One if the things Franklin wrote about in his BBQ bible.

 

[smokerjim]

Thanks, I did notice during my first brisket attempt the juices really came out after wrapping and smoking with the butcher paper. You’re probably right then and I have nothing to worry about next time. The outside just looked really dry to me when smoking it for the first part unwrapped.

The finished product internally though wasn’t that juicy and not too flimsy like I see with other successful brisket attempts. So it’s probably something else I did wrong.

Sounds like it was just under cooked, what temp was it internally and more important did you probe for tenderness.

 

[SmokinAl]

Here is how a brisket with fat on the rack above looks.

10-8-16 7.JPG

www.smokingmeatforums.com

 

[D.W.]

This isn't brisket, but you get the idea...

 

[noboundaries]

The finished product internally though wasn’t that juicy and not too flimsy like I see with other successful brisket attempts. So it’s probably something else I did wrong

It was undercooked.

 

[schlotz]

Not much to go on. Weight after trim? What temp was it smoked at? What was the IT when wrapped? How did you test for tenderness? Regarding spritzing: while some do it, I take the position better not to look and let it consistently cook by keeping the lid closed. Use a reporting thermometer to keep an eye on the IT from the thickest part of the flat. If what you ended up with was dry and tough, it was not cooked long enough which sounds like what you described. BTW, if a brisket comes out dry and crumbling, it was over cooked.