Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
In my experience, spritzing does help keep the meat more moist for really long cooks (pork shoulders & butts and briskets). However, it does slow the cook depending on how cold the spritzed liquid is. I always use ACV for pork and it doesn't have to be refrigerated so it has hardly any impact on the cook. For Briskets & all beef, I spritz with canned beef broth so that again I don't have to refrigerate (just open the can on the day of the cook) which again limits the impact of cooling the meat.
Unless I am trying to add a flavor profile, I only spritz when I need to lower the temp if my pit temp was too high. I find that spritzing just for the sake of it inhibits a good bark formation.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I used to spritz and mop. I don't any more. An exception might be something like pork steaks, but for ribs, butts and brisket - no.
It comes back a couple things. First - I find the spritz/mop can impact the bark by washing/rinsing off some of the surface spices. Second, its that old adage of if you are looking, you're not cooking - you drop the cooker temp for a bit and slow down the cook each time you open the lid during low and slow. Last of all - the mop/spritz lowers the surface temp of the meat and also slows the cook further.
If I wanted to use a flavorful mop sauce, I would do it during the last hour of a cook. Spritzing I would skip, personally. For example, I know they mop ribs at the Rendezvous with a hot vinegar mop, and they say to do that before applying their seasoning on the bottle itself. I've done it during the tail end of a cook of Rendezvous style ribs, just to try and recreate their flavor. However, they do their ribs direct (but high above the fire), and not indirect.
I only spray if the bark has dusty rub spots. I want it to cook on evenly. I do use this https://amazingribs.com/tested-recip...arbecue-juice/, but not as suggested. I cook it up, strain the solids out and use it for the juice in the wrap. After brisket reaches waba-waba stage, drain out the juice and defat. Bark will harden some during rest. If you're going to put brisket back on heat, put some juice on the bottom.
The way it was explained to me is that you can spritz but never so hard that you wash off the rub. Cooler meat absorbs smoke better. Once the meat gets past 160 degrees it doesn't absorb as much smoke.
I don't always spritz, but when I do, it's with a 50/50 water/ACV mix and I'll use it 2 or 3 times while the bark is getting set up. Sometimes spritzing will put a hitch in the giddyup of the temperature profile, as the new liquid on the surface evaporates, thereby cooling the meat (I reckon that's a much stronger effect than is the temperature of the spritz liquid). I don't mind this though, it actually allows me to extend a stall a bit if need be. Not common, but there have been times things went quicker than anticipated...
I have spritzed on occasion, since I don’t need to worry about the meat drying out on my BGE I rarely so. I usually use a water pan on the theory that moisture attracts smoke. From my very limited experience with spritzing I would say that what spritzing does most is improved the color. As someone else noted you need to be careful not tom wash off the smoke flavor.
I personally like spritzing pork with 50/50 water/ACV. I haven't noticed any significant lengthening of cook times, but I do think it helps add a little stickiness (and perhaps a tiny bit of tanginess) to the bark on ribs and pork butts, without having to use sauce. I like it. Done a time or three on briskets, too, doesn't seem to inhibit things much, to me.
I only "spritz" when we were finished with the moving job. Actually, I didn't spritz. I had to get a white wine spritzer for my boss as he couldn't drink beer anymore, as we drove home from the last job of the day.
I rarely do it and when I do it’s done lightly and after bark has been set. Usually I’m looking to slightly boost the smoke flavor as smoke adheres to meat that is either cold and or wet. The effect is so subtle that I rarely do it. Usually when I do it it’s purely for fun. Low/slow is pretty hands off so it makes me feel like I’m contributing to the cook.
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