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A different liquid to spray on to meat

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    A different liquid to spray on to meat

    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?


    Over season Not me, will not pair well the PBR


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


        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
          HawkerXP commented
          Editing a comment
          I think the point he is making is rub chunks clog his fancy sprayer and the coffee filter solves that.

        • Attjack
          Attjack commented
          Editing a comment
          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.

        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…


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


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


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