rvachewlover
Fire Starter
The point of spritzing isn't flavor but to cool the surface temp of the meat and prevent it from burning. This is most needed in an offset since you're running a real fire with temperature spikes. A MES is so well insulated and holds temperature you're not going to burn anything unless you try, especially if you're using the water pan.
Give this a try - start a cold butt out at 225 until you hit the stall/~150/4 hours. After that the meat doesn't take as much smoke if any at all. If you really want to spritz then do it before you wrap. I like to use coke to improve color - again this isn't for flavor no matter what anyone says. I personally use ACV to get smoke out of my hair; not sure why folks like to spritz with it.
Wrap in butcher paper/foil. No need for liquid in the foil, if you have lard or tallow feel free to hit the butcher paper with it. Crank the MES up to 275/300. Sit back and let it ride to 195-205.
Give this a try - start a cold butt out at 225 until you hit the stall/~150/4 hours. After that the meat doesn't take as much smoke if any at all. If you really want to spritz then do it before you wrap. I like to use coke to improve color - again this isn't for flavor no matter what anyone says. I personally use ACV to get smoke out of my hair; not sure why folks like to spritz with it.
Wrap in butcher paper/foil. No need for liquid in the foil, if you have lard or tallow feel free to hit the butcher paper with it. Crank the MES up to 275/300. Sit back and let it ride to 195-205.
