A different liquid to spray on to meat

[SmokingPat]

I came across this on YouTube. I appreciate the 'layers of flavor' idea, so I think the spray should be different from the rub. But aside from that, what do you think? If using herbs, dry versus fresh?

https://youtu.be/fKfTskLUKWE

[bbqLuv]

Over season Not me, will not pair well the PBR

[HawkerXP]

Wait. He has all that wood on nice racks behind him. Then cooks on a pellet pooper!?!

[Attjack]

I use a rub in my spritz but I don't run it through a coffee maker. I suppose I could do the same by just simmering it on the stove. However, I'm not sure that really necessary. I Just add everything to the spritzer and shake.

[HawkerXP]

I think the point he is making is rub chunks clog his fancy sprayer and the coffee filter solves that.

[Attjack]

I see. I didn't stick around for the whole video. Actually lately, I've just used a mason jar and a brush. Shake, brush, paint.

[Washblue]

I’ve been doing this about a year…
I spritz…
I use a vinegar sauce…
Now I screen out the solids from my serving sauce and spritz the same flavors I eat with…
I don’t sauce on the pit…
I return the solids, which is only one ingredient, to the sauce jar and build back with vinegar…

[Jerod Broussard]

If you have to spritz for someone to want just the bark or crust go back and start over.

[Washblue]

Why not just drive to the truck stop and get a can of Castleberry’s pork in bbq sauce?