{"id":2900,"date":"2022-06-08T17:11:13","date_gmt":"2022-06-08T17:11:13","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=2900"},"modified":"2023-06-12T06:44:22","modified_gmt":"2023-06-12T06:44:22","slug":"what-to-spritz-brisket-with","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/what-to-spritz-brisket-with\/","title":{"rendered":"What to Spritz Brisket with for the Best Flavor"},"content":{"rendered":"\n

You can spritz the brisket with apple juice, apple cider vinegar, beef broth, Worcestershire sauce, water, beer, and more!<\/p>\n\n\n\n

Working with pitmasters from all over the country, I have had an opportunity to see how people spritz their brisket firsthand. I can pass on their recipes, techniques, and more.<\/p>\n\n\n\n

In this post, I will give you a list of what to spritz brisket with, explain the process in greater detail, and more. Let’s begin!<\/p>\n\n\n

\"What<\/figure>\n\n\n

A Key Note: Should You Spritz Your Brisket?<\/h2>\n\n\n\n

Yes, I know that this post is meant to deal with what you can use to spritz brisket. However, I wouldn’t be doing my duty to you if I didn’t explain the downsides of spritzing.<\/p>\n\n\n\n

Personally, I never spritz my brisket when smoking meat. You don’t have to just follow my lead, though, as there is scientific reasoning<\/a> behind my choice:<\/p>\n\n\n

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\"pouring<\/figure><\/div>\n\n\n

Compromises the Bark<\/h3>\n\n\n\n

The main reason that I don’t spritz the brisket is because I don’t want to mess with the bark. See, if you spray the smoking meat before the brisket bark<\/a> has had time to set, the the herbs and spices can wash away.<\/p>\n\n\n\n

This means that either the bark won’t develop properly or you will end up with a patchy one.<\/p>\n\n\n\n

So, if you do want to spritz your brisket, make sure to do it after the bark has become nice and crusty.<\/p>\n\n\n\n

Extending the Cook Time<\/h3>\n\n\n\n

There is also the fact that when you are spritzing brisket, you are actually cooling the air directly around the meat. In turn, this slows down the cooking process.<\/p>\n\n\n\n

Spraying the meat can add an hour or more to the smoking process.<\/p>\n\n\n\n

Now, most people will spray brisket because they are hoping to keep meat moist. What Dr. Blonder, food scientist discovered, though, was that the spraying process doesn’t actually keep brisket moist<\/a>.<\/p>\n\n\n\n

The temperature inside the smoker means that the liquid evaporates shortly after being sprayed.<\/p>\n\n\n\n

Doesn’t Add Flavor<\/h3>\n\n\n\n

A lot of people believe that in addition to adding moisture that the spritz liquids also infuses the brisket with a smoky flavor. They also imagine that the flavors of the spritz add extra flavor as well.<\/p>\n\n\n\n

Unfortunately, this isn’t the case at all. The brisket doesn’t actually absorb too much flavor at this stage of the process.<\/p>\n\n\n\n

In general, briskets take a long time to absorb any kind of flavor. This is why you have to brine it for so long. Thus, spritzing your brisket won’t achieve the kind of effect that you are looking for.<\/p>\n\n\n\n

Finding Out If Spritzing is Right for You<\/h2>\n\n\n\n

The best way to know whether or not you should spritz brisket is to test this theory out for yourself.<\/p>\n\n\n\n

Take two smaller cuts and prepare them in the exact same way. Make sure that they smoke at the exact same temperature – you can even smoke them simultaneously.<\/p>\n\n\n\n

If you are wrapping the briskets, do it at the same time and use the same material as well.<\/p>\n\n\n\n

The only difference should be that once brisket is spritzed with a spray bottle and the other is not.<\/p>\n\n\n\n

After the cooking process is over and both briskets have had time to rest, cut into them and then have a taste test. This should help to clear things up for you.<\/p>\n\n\n\n

What You Should Know About Spritzing Brisket?<\/h2>\n\n\n\n

Despite all of these arguments I know that there are plenty of pitmasters that continue to spritz their brisket. So, I am going to offer you a little advice on when to spray the smoked meat.<\/p>\n\n\n\n

First off, if you are smoking Wagyu brisket, don’t spritz this meat. For one thing, it is already quite fatty, making it unlikely to dry out<\/a>, particularly if you keep the temperature low.<\/p>\n\n\n\n

Furthermore, as you have spent a great deal of money for its exquisite taste, the last thing that you need is to mess it up with any kind of flavored liquid.<\/p>\n\n\n

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\"grilled<\/figure><\/div>\n\n\n

It is also unlikely that you will need to use a brisket spritz for a full packer brisket or a point cut. These tend to have marbling<\/a> and a good fat cap.<\/p>\n\n\n\n

The brisket flat, on the other hand, tends to be largely made up of lean meat that can dry out more easily. Thus, you can keep the meat moist by spritzing this brisket cut.<\/p>\n\n\n\n

I would say that you should only spritz your brisket when you think that it is looking a little dry. This means waiting towards the end of the cooking process.<\/p>\n\n\n\n

Also with a nearly finished brisket, the bark will have set and will be less likely to wash away.<\/p>\n\n\n\n

If you need to wrap the brisket to raise the internal temperature, then spritz the smoked brisket just before or during the wrapping phase. Then cover with butcher paper.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n