Spritzing Necessary?

[texomakid]

Actually I spritz upon occasion but I also do a majority of my cooks with no spritz. I was guilty of over spritzing years ago & washed all the rub off of the ribs. When I do spritz, I do lightly and toward the end of the cook (Maybe the last 2 or 3 hours on a 6 hour rib smoke.)
Unlike tx smoker I prefer to drink my Bourbon although it does well in a few sauces & rouxs.

 

[tx smoker]

Unlike tx smoker tx smoker I prefer to drink my Bourbon although it does well in a few sauces & rouxs.

Hey...you just stop that now I do drink my bourbon (Booker's, Knob Creek, etc) but use that other stuff (Jack Daniel's) in my basting liquid. The "other stuff" is left here by a friend so it's fair game. If however you get within a hundred yards of my beloved Booker's with a can of coke, that's grounds for justifiable homicide

Settin' the record straight,
Robert

 

[Fueling Around]

I don't waste my time spritzing.

I use a chilled old fashioned glass to serve my finer liquors neat.

 

[unlgrad2002]

Ok I know I said I was trying the brisket this weekend but I totally forgot it was Easter so we do a spiral ham every Easter. I'll will push the brisket off until the following weekend.

You are not alone! Best wishes for the brisket!

 

[gmc2003]

Spritzing isn't going to add moisture to the meat your smoking. It will however aid in achieving a deeper smoke ring. It does this by allowing the Nitrogen Dioxide to meet up with the meats Myoglobin and do their wild monkey dance a little longer. They longer they're allowed to dance the better the smoke ring.

Chris

 

[mike243]

You every notice the moisture on top on your meat while its cooking? or not? . most recipe's call for resting meat when removed from the heat to allow moisture to be reabsorbed, depending on the heat in the cooker it may reabsorbed before it has been taken off. I don't pull the membrane off the bottom of pork ribs in order to stop moisture leaching out of the bottom as easy. lot a ways and thoughts but a wet food will have more smoke cling to it imo.

 

[Dunstablegrizzly]

Ok it's been a while since I started this thread and I mentioned I was going to do a brisket but work got extremely busy and I had to do a lot of work on the house so I didnt get the chance to do the brisket. But since its memorial day weekend and I took tuesday off becuase it's my daughters 18 birthday and also my birthday I decided to do the brisket today to cook through until tomorrow.

I did trim just one spot that had a huge hard piece of fat by the seam which was just horrendous. but I left everything else untouched. I rinsed the brisket and just seasoned it. I did inject with beef broth becuase I noticed the brisket was select. I thought I purchased a choice. It was still very flexible.

Placed on my 18.5 wsm fat side down at 12:40PM. I wont touch it until about 160 if I decide to wrap it. If not then it will go until about 190 then I will start to probe. WSM is running with empty water pan and I am gearing for 225 for about 18 hours or until probe tender.

Will keep posting throughout the cook.

 

[Fueling Around]

Happy Birthday