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22,098 Views • Mar 14, 2023 • Click to toggle off description
Views : 22,098
Genre: Howto & Style
Uploaded At Mar 14, 2023 ^^
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RYD date created : 2024-04-24T03:43:58.945025Z
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52 Comments
Top Comments of this video!! :3
I use the spritz to simulate some evaporative cooling and stop the temp from rising to quickly. Tallow does the opposite and will help the Temps rise.
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I think it also has some effect on smoke adhesion. While wetting and cooling the surface helps more smoke to adhere to the surface, too much spritzing can also wash off the smoke. It would be interesting to run an AB test and compare for smokiness.
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I always spritz the edges to lower the temp of the meat and leave the fat cap unspritzed so it can render more without overcooking the edges.
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No spritz. Cools off the fat cap. Takes longer to render. Use foil instead. Don't have to keep opening the lid ever 45 minutes.
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What other excuse would I have to peak on the brisket? Proud Worcestershire spritzer here...
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i do a gin spritz at the beginning of the cook, the extra evaporative cooling allows the brisket to soak up more smoke flavor, so you can burn a cleaner fire (+botanical flavor a little)
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Looks fantastic
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Question. Do you rotate the top and bottom briskets?
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Smoking a brisket now sir
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No need to spritz a brisket. Some say it helps with building the smoke ring. I can't tell a difference between spritz and no spritz. I've tried everything and found there's no need for all the extra shit like spritzing
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I don’t. I don’t know why, but when I tried, it seemed like it significantly increased the cooking time. So, I stop doing it. Now, if the edges seem like they’re cooking too fast compared to the rest of it, I just use foil.
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Well smoke sticks to moisture so doesn't it increase smoke flavor?
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what does AF do?
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Im gonna have to test it with 2 brisquet at the same time with 1 without spritz, but i dont think it make difference
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I do not. The apple cider vinegar spray? Makes the brisket taste horrible. If you smoke it correctly and wrap and rest correctly it's not necessary in my opinion. And my brisket's always turn out perfectly.
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Yes I do, but not that often. Like the saying goes, If your spraying your not cookin.
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It's more a humidity.
In cold dry weather I wouldn't open that lid.
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I spritz with a mixture of kerosene and gasoline. It penetrates the meat and adds a real special flavor. Plus, my wife says I look sexy without eyebrows.
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No. The flat will be what it is, and the point hates getting its bark softened.
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@theneonviking641
1 year ago
In my experience it’s more necessary on ribs than brisket. But hey, everyone’s got their way. I’m no one to tell anybody that it’s wrong or right. Y’all keep making good food and keeping your friend’s and family’s bellies full and happy.
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