Keeping Brisket and Butts to moist with apple juice

[LOUISVILLE DEVILDOG]

I just joined today and have been a avid smoker for one year. I own a Green Mountain Pellet smoker ( JIM BOWIE )
i usually smoke (1) 10-12 lbs of brisket and (2) 7-8 lb butts at a time. My question is am I over doing it with the apple juice ?
I spray liberal amounts of juice every 3-4 hours. Cooking time has been 13-15 hrs, My stall last too long so I usually end up taking the temp up from 225 to 375 in the last
few hours because it's eating time... my real question is , is it ok to let the meat dry out to get pass the stall ? I ask this because I think
wetting the meat to much is causing the overall cook time to long...I think I should be getting done in 12 hrs...but 13-15 is too long.
also what temp do you recommend taking off the smoker for each ?
thanks and I look forward to learning from the Best !
LOUISVILLE DEVILDOG

[RonB]

I don't normally wrap or spray and have no trouble keeping beef or pork moist. I did wrap my last brisket though, and it turned out very moist. But no spray - if I want apple, I'll eat an apple. LOL

Edit to add that I smoke on a 22" kettle with an SnS.

Aaannnddd - Welcome to The Pit.

[HawkerXP]

I kind of gave up with the spraying. Afraid it was washing off my luscious bark. I'm not a pellet head. I have a Weber kettle and PBC.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!!!! LOUISVILLE DEVILDOG
Semper Fi, thanks fer yer Service to our country!
What cooker ya' usin'? Tell us more / post some pics...
We'll get yer sights doped in, directly...
Ol' Air Det Seabee, here...

[Steve R.]

Welcome, LOUISVILLE DEVILDOG, from just down the road in E-town. You didn't mention wrapping the meat, so I would suggest doing that after the stall begins and bark has formed. The wrap will move things along and preserve moisture.

[Nate]

Welcome from Indiana

[JCGrill]

Welcome! I don't spritz at all. Have you considered running your GMG hotter? 275 maybe? It promotes better bark formation and gets the meat done more quickly. If you find this dries it out too much you can wrap after the bark is to your liking. I have been trying it this way and also using a smoke tube because without spritzing I think it needs a little more smoke.

[Danjohnston949]

LOUISVILLE DEVILDOG, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Regarding Your Pork Butt Total Time will vary from one to another❓ Like You I Mist the Butt with a Concoction of Apple Juice, Lemon & Orange Juice reinforced with Garlic Juice, Worsteshire Sauce, & & &❓❓ I also Turn the Heat Up after +- 3 Hrs of Smoke! If the Temp gets to 190* - 195* I Take it off the Smoker (Grill), Wrap it in Aluminum Foil and Put it a Cooler Wrapped in a Bath Towel (a faux cambro), the Temp will Rise +- 10* on the Meat to +- 203*,
and it will stay Hot for 4 - 5 Hrs! It Seems to Me the Butt is Moister when You Pull It this Way❓
Start it Early and Rest It & You Long! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Spinaker]

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[fuzzydaddy]

Welcome!

[Jerod Broussard]

Anything for moistness better to be saved AFTER the cook.

[DWCowles]

Welcome LOUISVILLE DEVILDOG

[Butchman]

A large brisket and 2 butts is a lot of meat for a cooker that size. I don't think spritzing every 3-4 hours is too much. I agree with Steve R, wrap the meats around 165 and your cook should shorten a lot.

[LOUISVILLE DEVILDOG]

Great recommendations from all. Thank You... I will implement some of these suggestions this weekend and post results.

[scottdware]

Welcome to the Pitt! Do you dry brine at all? That definitely helps keep the meat moist when smoking, if you dry brine at least 24 hours ahead of time.