Spritzing

[dalber]

A few questions about spritzing. What meats do you spritz? What are the contents of your spritz? How much do I spritz and how often?

Thanks in advance!


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[SmokinAl]

You can spritz anything you want.

If I do spritz the meat I usually use apple juice, sometimes mixed with bbq sauce.

But don't forget, every time you open the smoker & spritz the meat your lengthening the cook time.

Al

 

[joe black]

Ditto to what Al has said. Apple juice is good. If you use apple cider vinegar, it will soften the bark. I very rarely will spritz any meat. I prep with rubs, etc. that draw the moisture to the surface.

Good luck with your cook.

 

[chef jimmyj]

Spritzing is only really a benefit or even desired during hotter smoking,>300°F. It keeps the meat surface cool and moist long enough to get a smoke ring and keeps the surface from drying out and burning. Plus at higher temps, the smoker recovers faster and does not add cook time. At low and slow temps,

 

[dirtsailor2003]

I never spritz, even during a hot smoke, which is what I do most of the time anymore. Still get a great finished product .

Cook to an internal temp and you'll have a great meat experience, no matter what you do start to finish.

High temp, low temp, spritz, baste, cook to an internal
Temp and all will be well.

 

[jcbigler]

I use apple juice. But I also smoke hotter than most. I dunno, I kind of think that the sugar combines with the salt in the rub and the fat to make the fat more buttery? I'm probably not doing anything that matters. But barbecue is all about doing stuff that you think matters when it actually doesn't.

 

[dalber]

Thanks very much for all the replies everyone! The smoker is due on my doorstep today. I won't be smoking for another few weeks though. My wife has insisted she buy the accessories as a Father's Day gift. So I'm trying to gain as much knowledge as I can before that first smoke. And this forum has been immensely helpful.


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