Spritz

[bbqLuv]

The stall is caused by moisture evaporating on the surface of the meat.
I maybe over thinking this, but does spritzing slow down the cook?
I wonder if I have over spritzed.

[Finster]

Spritz? He was a hell of a swimmer…🤪

[Ace]

https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/

[bbqLuv]

Thank you, A good read

[J-Melt]

I am convinced that spritzing doesn’t help because every time we open the lid it slows down the cook.

[Huskee]

Not really. It might lower the cooker temp for a few seconds, but keep in mind the meat is wrapped in a layer of hot meat. Negligible.

[J-Melt]

That’s fair, I guess I have not tried much since my early days of struggling to get my Weber kettle to smoke meat in anywhere near what the recipes said it would take. It was a variety of factors, but I stopped spritzing after those days. Maybe it is time to try again now that the timing of cooks is no longer an enigma to me.

[LA Pork Butt]

I would think it makes a cook take longer just like injecting does. How much longer I don’t know. The higher the temperature you are cooking at the shorter the increase. I don’t spritz often, but doing so on ribs with half apple juice and half apple cider vinegar makes a nice color on the ribs.

[Lynn Dollar]

It might slow it down some. But I'm not in a hurry. And the benefit of the wet surface attracting more smoke makes it worth whatever extra time involved.

[Huskee]

Agreed.

[TripleB]

+1 that a wet surface will attract smoke...much better than a dry one. Was looking through the thread to see if anyone posted this.

[Johnny Booth]

I spritz dry lightly for brisket to stop the edges from burning after it has good color, maybe once or twice.
Beef ribs get a spritz every hour with hot sauce and water.

I use a water pan only on my stick burner to stabilize temps and b/c it is has high-convection. 😎

[Huskee]

I rarely spritz, I do it more when cooking on the pellet rig to help attract more smoke. I don't use juice or anything fancy, only hot water. And I think it does more than wrapping your meat with apple juice and vinegar and Dr Pepper and brake fluid and lemon pledge in your foil.

Let the hate mail begin...[runs away]

[captainlee]

Say it again, say it again!!!!

[Hulagn1971]

Yeah but the smell of lemon Pledge is just so intoxicating.

[bbqLuv]

+1 on the hate Mail, 😛😁😁

I spritz, I pellet grill, besides most of the videos spritz. Monkeys see, Monkeys do.

[N227GB]

I baste with a little bit of vinegar-based mop sauce that's been heated up.

[captainlee]

Ribs, close the lid until done, normally 5 hours. If they need more time, fine. Balance lid down until the stall then wrap.

[jayjordan]

Depends upon the meat whether or not I'm putting on the spritz.

[bbqLuv]

https://www.youtube.com/watch?v=ab7NyKw0VYQ