Best Bbq Spray Bottle? Top 42 Best Answers

Truly a great bourbon BBQ spritz that keeps low and slow cooked meats from drying out. Use this spritz on brisket, roast pork and ribs. The bourbon adds a nice liveliness but doesn’t overpower the flavor of the meat.

Please note that we developed this recipe using Four Roses Bourbon. But feel free to use a bourbon of your choice.

What is the difference between a BBQ spritz and a mop?

Grill masters far and wide have used some form of liquid to keep their low and slow grill briskets, ribs and roast pork from drying out. They did this in one of two ways. The first is the mop and the second is the spritz. So what is the difference between these two?

Spritz: Typically, a BBQ spritz is a simple combination of apple cider vinegar and apple juice. Some Pitmasters only use apple juice. You can also add bourbon, honey, broth, or soy sauce to this combo.

Typically, a BBQ spritz is a simple combination of apple cider vinegar and apple juice. Some Pitmasters only use apple juice. You can also add bourbon, honey, broth, or soy sauce to this combo. Mop: Traditional grill mops contain a liquid base like apple cider vinegar or apple juice, but can also contain brown sugar, maple syrup, spices, and even barbecue sauce. Mops can be thicker and are usually applied with a mop brush.

When to use a BBQ spritz?

Splashing is usually done in the second half of the cooking time. There’s a lot of grumbling in the grilling community about whether or not to use a spritz. However, the type of stove you use is a good factor in whether or not you need a spritz at all. If you’re using a water smoker to cook a brisket, chances are you won’t need a BBQ spritz at all. Why? This is because water smokers generate moisture, which keeps the meat in the cooking chamber moist.

If you are using a pellet grill or offset smoker, you will notice dry patches on the meat after a few hours. This is a good indicator that you need to apply a BBQ splash. Please note that applying a spritz or mop, if done correctly, will NOT wash away the rub on your smoked meat.

Ingredients for Bourbon BBQ Spritz:

bourbon

Apple juice

Real maple syrup

soy sauce

onion powder

pimento

How to make and use a BBQ Spritzer:

Place all the ingredients in a saucepan and bring the bourbon BBQ spritz mixture to a simmer over medium-high heat.

Remove from the stove and let cool for 5 minutes.

Transfer to a clean, kitchen-safe spray bottle and use. Keep your spritz warm (not hot) during the cooking process.

When squirting meat, keep a reasonable distance from it. The goal is to create moisture, not invade your smoked meat with a well-aimed shot of spritz. If you plan to use this recipe as a mop, gently blot up the liquid with a mop brush.

2. Use the correct cooking temperature for each individual cut of meat.

3. Lean meats don’t have much internal fat to keep them juicy, so these do better when cooked hotter and faster.

4. Tissues in fatty, marbled meats need to be broken up, so they’re best cooked low and slow.

1. Experienced BBQ cooks use various techniques to add moisture before the meat reaches the smoker.

3. Dry and Wet Sheets – Sheets not only increase moisture, but also increase the cellular ability of the meat to hold fluid.

Adding moisture during cooking

1. Water Pan – Use a water pan in your smoker to maintain a humid environment so the meat doesn’t cook with hot, dry air. Water works well, but you can also fill the water pan with beer, apple juice, and apple cider vinegar for flavorful twists.

Loving a grill means loving your grill.

As in any good relationship, you’ll need to put some work into that with your grill – thankfully, the time you spend keeping a happy grill is minimal and the payback for the effort is tremendous. It doesn’t matter if you’re dealing with a top-of-the-line model or a cheap knock-off, with proper maintenance, any grill will give you years of enjoyment.

0:34 How to clean your grill

Clean the grill grate

After lighting the fire, the first thing to do is to clean the grill grate. The cooking grate will experience the most activity, and for this reason – and the fact that food comes into direct contact with it – most of your cleaning attention should be focused on it.

Cooking with high heat gives you the great advantage that you can easily get a clean grill grate. Allow the grate to heat up over the new, intense heat for about five minutes each time you fire up the grill. This will burn away some of the food residue, then a grill brush and a little elbow grease will do the rest.

If you haven’t already, invest in a good long-handled, stiff-bristled grill brush or scouring pad. (This makes that portion of grill maintenance a breeze.)

oil rust

After cleaning the grate, the question is: “To oil or not to oil”.

Oiling your grill grate prevents food from sticking while grilling. To do this, dip a cotton paper towel in some oil and use tongs to spread the oil evenly over the grate. Be careful not to use too much oil, as that’s a surefire way to start a good flare-up – a small amount goes a long way here.

Personally, I only oil the grate when I know it’s necessary. When cooking something that’s been oiled myself, I usually skip this step because it’s a bit redundant. If you are unsure, it is always best to oil them.

Do not clean the grill grate

Finished cooking and the grill grate covered with the blackened leftovers from the feast. While it’s still warm you clean up that meanness, right? Not correct.

If you’re a Mr. Clean, that may torment you to no end, but keeping the grate dirty here is a good thing. Go ahead and save any large chunks of food that might still be there, but the blackness surrounding the grate will actually help protect it between cooking. Although I know you covered your grill, this adds another layer of protection and arms you against the dreaded rust.

What to do with coal

Part 1: How to Clean Your Grill » All SE Grill Recipes ».

The laziness of having eaten only a ton of meat at the end of the day sets in, and with it a total desire to ignore an existing problem: the remains of spent fuel.

I beg you, overcome your flesh coma and remove the ashes. See, a pile of ash left in the grill can accumulate moisture, and ash plus moisture can amount to a cement-like substance that can become your biggest challenge in cleaning your grill—if you manage to clean it at all.

To get this done quickly, I keep a large bucket next to the grill where I can dispose of ashes at the end of the day. Not only am I more likely to complete this chore when it’s so much easier, but I can safely remove any hot coals from the grill to finish extinguishing. I store this bucket somewhere it won’t get wet, then dispose of the ash collection when it’s full and I’m sure there are no more coals burning.

Ash disposal becomes even easier if you opt for lump charcoal, as there is relatively little ash compared to briquettes.

cleaning your grill

Cleaning the grill grate and ash is very important, the rest of the grill not so much. About once a month I take a rag and some cleaner to the outside of the grill to keep it looking nice and shiny, but the inside is a different story.

“Like a good cast iron skillet, grilling seasons the inside of your grill all over.”

I actually preach about keeping the inside of your grill “dirty”. Like a good cast iron skillet, grilling seasons the inside of your grill all over. This spice is important as it helps with temperature control – a grill that has been used a lot and is well seasoned will be easier to keep at a certain temperature than a new one. Anyone who has tried using a regular grill as a smoker for grilling knows how important it is.

When it comes to the inside, I wipe it down with a dry paper towel to remove fallen food or excess ash, but I never scrub it like I do the outside of the grill. So the inside of your grill may be a black, gooey mess, but it’s a mess to be proud of.

How to store your grill

Grill cover, grill cover, grill cover. It may seem obvious, but covering your grill is a must when storing it outdoors. When I first moved into an apartment with a proper grill pit, I immediately ran to the next destination and grabbed one of those knee-high 12-inch square grills and passed a cover. Fast forward two months: the thing was a rusty mess and unusable. Unfortunately, I let this grill die an early death by exposing it to the elements.

“Cheap-o-Grill is still doing well after six years.”

Back at the store, I settled on a 22-inch Weber kettle and this time bought a cover at the same time. I am proud to say that after six years the Cheap-O-Grill is still going strong; Now I’m enjoying the good life, non-stop cooking great food at my cousin’s, thanks in large part to the cover when not in use.

Looking back on these tips, everything seems so minimal. The daily maintenance is so minimal compared to all the greatness that comes from the fruits of that labor. So take some time to keep your grill happy, then toss some food over the flames, sit back and reap the rewards for years to come.

Don’t leave it to chance. Learn how to keep meat moist when grilling so you can serve tasty and juicy chicken and strips whenever you fire up the grill.

As the weather warms up, it’s time to head outside to cook something nice and juicy on the grill, especially when it’s just too hot to cook in the kitchen. However, meat cooked in the hot, dry environment of a grill will dry out if you don’t take precautions.

Using any of these ideas can provide a solution to keeping meat moist when grilling, as nobody likes to be served dry, chewy meat!

As the first step to great grilled meats, make sure you clean your grill properly for the best flavor results and to avoid flare-ups.

Tips for grilling juicy meat

1. Choose the right meat

Buy the right meat first. Beef should feel firm, not soft. It should also be an even thickness to ensure even cooking. Also, look for steaks that have some marbling but aren’t fully laced with fat.

Here are our favorite steaks to grill:

ribeye

roast beef

Filet mignon

T bone

porterhouse

2. Try a dry rub with salt

A dry rub is ideal for meat that cooks for a shorter time and at higher temperatures.

To apply, pat your flesh dry, then use a generous amount of rub and massage into the surface of your flesh. Turn it over and repeat on the other side.

3. Marinate!

When cooking indirect, a good marinade is the best choice to lock in moisture and intense flavor. The best cuts of beef only need to soak for 20 minutes to an hour. For less prime cuts of meat, increase the soaking time to make them more tender.

Chicken needs to marinate for at least 20 minutes, but no longer than an hour if the marinade is vinegar-based.

Always marinate in the fridge and never at room temperature. However, before you put your meat on the grill, consider number suggestion number 4.

Here’s an easy BBQ chicken marinade to try.

4. Leave the meat at room temperature

When getting ready to grill, let your meat sit at room temperature for about 15 minutes before placing it on the grill. This step gives the most tender result. With less cooking time, you don’t have to deal with a higher chance of the meat drying out.

5. Bring the grill to the correct temperature

Most recipes will tell you what temperature to cook your meat at, so there’s no guesswork – just follow the directions. However, make sure the grill is hot before adding any meat and preserve flavor by keeping the grill closed.

6. Know your cooking time

It is important that you use the correct cooking time for each cut and size of meat you have chosen to cook. In general, the larger and thicker the piece, the longer it will take to grill.

Another tip: don’t move the food around on your grill while you’re cooking it. This cools the meat so it doesn’t brown evenly.

7. Keep the lid closed

Keeping the lid of your grill (gas or charcoal) closed traps the hot air, which cooks the inside of the meat just like in an oven.

More tips:

If meat is to be cooked with the lid closed for an extended period of time, a simple pan of water placed in the grill away from the meat will help replace some of the juices lost during cooking.

Flavored chips (such as mesquite) added to the water enhance the flavor. An open can of beer placed over the hottest part of the fire will boil and saturate the air with steam and flavor.

8. Let the meat rest

Remember to allow some time for the meat to rest after removing it from the grill. This gives the meat time to finish cooking and reabsorb some of its delicious juices.

Delicious grill recipes

Grilled Pesto Shrimp – an easy, flavorful meal that takes little time to prepare.

Grilled Pineapple Meatball Skewers – a family friendly dinner everyone loves!

frequently asked Questions

How often should you turn a steak on the grill? There are really only 3 times you should touch your steak when you are grilling it, once to turn it over and then to remove it from the grill. Why is my grilled steak tough? The most common reason grill marks become tough is overcooking. When overcooked, the proteins in the meat will solidify and push out the moisture. Should you salt before grilling? Yes, salt your meat before cooking it on the grill. This process dries the outside of the meat, giving you a nice crispy tan.

Whatever method you choose to keep your chicken and steaks moist while grilling, guests will appreciate your effort when you serve flavorful, juicy meat.

Don’t forget pages!

Cobb Pasta Salad

Basil Pesto Pasta

Green salad

Pineapple Cucumber Salad

10 Minute Pineapple Salsa

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When the weather is sunny and warm outside, there’s nothing quite like firing up your gas grill to prepare dinner. In order for this indispensable device to work at maximum efficiency, you need to clean it regularly. With a little time and excitement, your grill will not only look better, it will last longer and be safer to use. Make your outdoor kitchen as good as new by following these tips:

1. Turn off gas and propane

Whenever you do any cleaning or maintenance on a gas grill, it is important to shut off the gas at the tank and isolate the propane. This is a very important safety tactic, so make sure you’ve done it before embarking on your cleaning project.

2. Remove burner covers and grill grates

Open the lid of your gas grill and remove the dingy burner covers, warming rack and cooking grates. These components are probably pretty dirty, so you should:

Soak them in warm, sudsy water

Scrub it down with a scouring pad and dish soap

Check the metal for rust and holes

Consider replacing rusty and/or worn covers and grates with: Porcelain-enamelled cast iron Stainless steel

3. Thoroughly clean and inspect the burner

After removing your burner covers, you can thoroughly inspect the burners. If they were well protected by the cover strips, they might just need a little tidying up. Clean them with a wire brush or steel wool. Next, spray them liberally with a degreaser and scrub the sand off with a wire brush. Look closely at the burner holes to make sure they are clear as well. If the holes appear clogged, use a nail or straight needle to remove them.

4. Scratch your grill

A spatula can be used to scrape the inside of the hood and grill to remove as much debris as possible. Take an all-purpose cleaner/degreaser and spray it over the hood and grill. After you’ve had time to eat away at the dirt, take out the garden hose and spray it all down.

5. Rinse

If you cleaned the components of your grill on your patio or driveway, you may now want to move to an area off the cement. Rinsing greasy grills on cement surfaces can soil them. After your grill has been scrubbed, scoured and rinsed, you should give it a thorough rinse to ensure you remove all traces of degreaser, dish soap and residue. If you have a pressure washer, you can really make your barbecue grill shine. If you don’t have a pressure washer, you can still get good results by using your garden hose along with a soft bristle brush.

6. Check functionality

After your grill’s grille has been cleaned, you should make sure that the knobs, knobs, and switches are working properly. If you find that some of them have stopped working, look for replacement parts and repair/replace them according to the manufacturer’s instructions. Check your:

Push button ignition switch

pressure regulator

Batteries in the ignition lock

thermometer

ON/OFF switch

Repairing and replacing these components will not only make your grill work more efficiently, but it will also be safer to cook on.

7. Touch up the exterior paint of your grill

Now that your grill is clean, you may notice some chipped paint on the outside. You can touch it up pretty easily and keep your device looking as good as new. DO NOT paint the interior. To paint the outside, do the following:

Use steel wool or a wire brush to remove peeling paint or rust

Apply a very thin layer of paint

Let it dry

Repeat with more thin coats until the chipped area is covered and the exterior color is uniform

8. Clean your grill regularly

Many grill cooks wonder how often they should scrub their grills, and the answer will vary by cook. The short answer is that a thorough scrubbing should be done at the start of each grilling season. For most of us, this can seem a bit unrealistic, especially when we’re in a hurry to get dinner on the plate for our families. However, some quick maintenance really needs to be done with every use, including:

Use your brush to clean the grilles, sides and lid

Wipe down the barriers over the burners, such as E.g.: briquettes metal plates lava stones

9. Avoid the risk of not cleaning your grill

Not cleaning your grill is risky behavior. Grease and dirt on dirty gas grills can cause several problems, including:

Foods that absorb unpleasant flavors

Parts clog and corrode

Greasy deposits causing dangerous flare-ups

10. Beware of folk remedies

There is an infamous grill cleaning technique that you should never use. This folk remedy can damage your food and pose a serious safety hazard. This method involves covering the grate of your grill with foil, turning the grill on high for 20 minutes, and then supposedly brushing away the ash. In reality, this method can:

damage the grill grates

Crack ceramic igniter

Disassemble burner

Fusible hoses and gas lines

Burn trapped gas

Although washing your grill can be a messy job, it is an important one. Keeping your gas grill clean can add years to its lifespan than it would otherwise.

Brisket spritz or brisket spray is a standard image around the grill. This technique involves dousing the brisket with liquid while smoking. Apple juice and apple cider vinegar are common, but you can use other ingredients, even beer or whiskey.

But why inject breast breast at all? Does it really improve the flavor or texture of the finished brisket? We’re here to uncover that.

Brisket Spritz / Brisket Spray

This process adds moisture and flavor to the smoked brisket. It can help promote a visible pink smoke ring and an impressive looking rind without overcooking the meat. However, it also extends the cooking process due to the additional moisture and heat loss when opening the smoker lid.

Why Spray Brisket During Cooking?

Sprinkling the breast helps keep the meat moist as it cooks. The liquid also prevents the rind from overcooking, so the end result is pleasantly crispy and not burnt. Some spritz enthusiasts even claim that it gives the chest a more pronounced smoke ring, which comes in handy during competitions.

Splashing the outside surface of the brisket allows it to draw in more smoke, which can enrich the flavor. Cool, wet surfaces are a magnet for smoke. If the recipe includes a sugary component like apple juice, this will also help caramelize the rind, giving it an impressive color and texture.

It’s up to you whether you choose to use a roast spray for your next barbecue. We don’t think it’s a necessary step – the brisket should work just fine without it. However, if you want to experiment with this technique, you should understand the basics.

What to spray on your chest when smoking

Apple juice, often combined with water or other ingredients, is one of the most popular breast spray bases. Apple cider vinegar is another top choice (see Using Apple Cider Vinegar Spray for Brisket below). Some cooks prefer to substitute red wine vinegar for a milder flavor.

Here are some other common breast spray ingredients:

olive oil

Melted or imitation butter

Beer

whiskey

Worcester sauce

lemon juice

Hot sauce (e.g. Tabasco)

paprika

Salt

Black pepper

Any ingredient that complements the flavor of the beef can be used in a brisket spritz, as long as it fits in the spray bottle. However, we recommend keeping things simple, especially if you’re already using a seasoning mix for the brisket.

Using apple cider vinegar spray for brisket

As previously mentioned, apple cider vinegar (sometimes abbreviated as apple cider vinegar on grilling forums) is a popular ingredient. It’s easy to buy in bulk and cheap to boot. When mixed with water, apple juice, or a small amount of alcohol, apple cider vinegar helps create a dark, crunchy rind.

For best results, mix 2 cups of apple cider vinegar with 2 cups of apple juice and 1 cup of water. Add 2 tablespoons olive oil, 1 teaspoon smoked paprika powder, and 1/2 teaspoon each salt and pepper.

Can you spray brisket with beer?

Beer can add an extra layer of flavor to the brisket in addition to the moisture. We prefer to use dark ale rather than lighter beers like lager as the taste tends to be more complex.

To make a beer breast spritz, mix a 12-ounce bottle of beer with 1/2 cup apple cider vinegar, 1/2 cup vegetable oil, and 1/4 cup water. Add 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce, if desired. You can also add 1 teaspoon of the mixture you seasoned the brisket with, or 1/2 teaspoon each of salt and pepper.

How often to spray brisket

If you want to spritz your chest, it’s best to wait at least 90 minutes before opening the smoker. In fact, we would recommend letting the brisket cook for 2 hours beforehand. This will give the spice rub the time it needs to stick to the surface.

Once you’ve started the process, reapply the spritz about every 45 minutes. Don’t be tempted to use it too often or the smoker will lose too much heat. You should also try to get the job done quickly so you can close the lid again as soon as possible.

Does brisket need to be sprayed?

Not necessarily. While many pitmasters are big fans of this technique, it’s okay to skip this step, especially if you’re looking to smoke overnight.

Brisket spray can increase overall cooking time and even lead to multiple stalls. That’s because the smoker’s heat has to work harder to fight off the excess moisture. It doesn’t hurt, but can be annoying, especially if you’re already powered through the original stall.

Here’s another reason a sprayed brisket might take longer to cook: Heat loss through the smoker. Each time you open the lid to spray the meat, the temperature of the smoker will drop. So not only are you making yourself more work, you’re postponing the moment when you can finally take that chest off the heat.

About Aaron Franklin Brisket Spritz

BBQ expert Aaron Franklin has his own ideas on how to cook the perfect smoked brisket. While the spray technique has its critics, Franklin swears by it himself. And as the owner of the famous Franklin Barbecue in Austin, Texas, his opinion is widely respected.

To make his prized brisket, Franklin trims the fat cap to about 1/4 inch thick and discards any large chunks of excess fat. He recommends placing the fat side of the breast down unless you’re using an offset smoker, in which case you want to position it with the fat cap up.

If you want to follow Aaron Franklin’s breast spray technique, only spray the breast once an hour. This is a good opportunity to check the smoker’s temperature and add more fuel if necessary.

Franklin also loves to wrap his chest in butcher paper when it hits the 165 degree mark. Since he has been doing this for years, he can usually sense the right moment without a thermometer. Amateurs, on the other hand, will want to test the temperature before pulling out the chest for wrapping.

If you don’t have butcher paper handy, you can use aluminum foil for this step. Depending on your preference, you can also do without the wrapping technique altogether. The aim is to reach an internal temperature of 195 to 200 degrees so that the breast can reach a final temperature of 210 degrees after the rest period.

Brisket Spritz: Worcestershire

This technique involves using Worcestershire sauce to improve the adhesion of the spice rub and then dousing the meat with additional sauce while smoking. It is allowed to dilute the sauce with a little water, but you should not need to add any other ingredients.

If you decide to go this route, try using the Worcestershire Spritz in 90-minute intervals. Some proponents also recommend putting a final layer of Worcestershire on the chest before setting it aside to rest.

Breast spritz: butter

Can you use butter in a breast spritz? Since some recipes call for a small amount of vegetable or olive oil, it’s okay to use butter as a substitute.

However, if you decide to use real butter, make sure the mixture stays warm throughout the cooking process. Otherwise, the butter will solidify, which could clog the spray bottle (see Squirting vs. Whisking vs. Basting below).

An alternative would be to use an imitation butter product. These are available in liquid form, so there is less risk of the mixture congealing. In fact, many recipes call for this ingredient.

Squirting vs. wiping vs. stapling

By definition, squirting means spraying the meat with a small amount of liquid from a bottle. The mixture needs to be thin enough to fit through the spray nozzle, which is one of the reasons we recommend keeping the recipe simple.

Mopping is slightly different as it uses a real mop or brush to apply the liquid. Because of this, the mixture can be thicker and more viscous than a simple squirt. Of all the different stapling methods, this technique imparts the most moisture. When done right, the rub will retain its integrity, making the meat tastier.

Most liquid frying recipes call for ingredients that would block the spray mechanism, like whole peppercorns or crushed garlic cloves. While it helps keep the brisket from drying out, the basting can be vigorous enough to wash away the spice rub, especially if you repeat the process too often.

The final result

While we believe the brisket spritz method is unnecessary, it won’t hurt the end result. If you want to experiment with the technique, feel free. Just keep in mind that you may have to wait a little longer than you expected. Since smoked brisket is a dish that requires a lot of patience anyway, that’s not necessarily a bad thing.

Good luck and have fun grilling!

Splash your pork belly? (Learn how to squirt pork shoulder)

It’s common for beginners to struggle to keep their pork belly moist.

Some of the reasons are that the correct internal temperature is not reached.

Do not wrap the meat, use indirect heat during the smoking process, or even overcook.

While addressing these issues is important, some syringes may find the perfect solution.

Spraying liquid onto the meat can help add flavor and keep it moist.

In this article, we cover everything you need to know about adding spritz to the cooking process.

What is squirting

Splashing is a method used in grilling that helps keep your meat moist.

This is usually done with some type of liquid and a food-safe spray bottle.

A common spritz is apple cider vinegar; There are many options like apple juice and water.

The goal is to apply moisture as the meat cooks.

Spraying results in a slightly darker and softer rind or crust.

The crust attracts more smoke, resulting in a smokier flavor.

Advantages of spraying

Adding liquid to smoked pork shoulder enhances the flavor profile and ensures the meat is tender and juicy.

Depending on what type of spritz you use, the flavor and texture will vary.

Although squirting adds flavor to pork butt, the primary benefit is to chill the meat and slow down cooking times.

This prevents overcooking and helps ensure even cooking on all sides.

Sprouting is particularly good for pork loins due to the internal temperature at which the meat must be cooked.

Meats that are cooked with an internal temperature of 160°F or less or have short cooking times are not suitable for squirting.

These meats include chicken, burgers, and grilled steaks.

For low and slow cooked meats, where the meat is cooked to an internal temperature of 190°F or more, the extra moisture can increase the total cooking time by 10-20%.

Also, most people use a 4-5 pound pork shoulder, which means you have to slow cook it for 7 or 8 hours.

The liquid triggers a chemical reaction to help form the smoke ring.

A sugary, high-fructose spritz will help the pork get sticky and caramelize the rind.

In short, here are some benefits of spritzing your smoked pork shoulder:

Add moisture to the cut of meat to help it retain moisture

Put the bark

Attracts smoke for a smoky flavor

Reduces pork shrinkage

Creates a nice smoke ring

Cools the pork loin and slows down the cooking time

It helps brown the meat

It helps create a crispy surface

Best spritz for smoked pork shoulder

The most commonly used squirt liquid on pork is apple cider vinegar or apple juice.

However, there are other splashes that you can choose, such as:

Apple Cider Vinegar

Apple juice or any other fruit juice

water

broth

red wine

Beer

If you’re looking for a substitute for apple cider vinegar, almost any type of vinegar will do.

However, avoid using balsamic vinegar or white vinegar.

Balsamic vinegar has a strong flavor that overwhelms the potency rather than complementing it.

White wine vinegar, on the other hand, is made from grain alcohol instead of fruit.

Thus, nothing distracts from the acetic acid in the apple cider vinegar.

Therefore, spritzing with white wine vinegar or balsamic vinegar can make the finished dish taste sour.

Consider using another apple cider vinegar substitute like champagne vinegar or even a squeeze of lemon juice.

Consider using a sugary spritz

If you use a spray liquid that contains sugar, you will notice that the pork butt takes on a darker appearance.

Any liquid that contains brown sugar will caramelize on the surface.

This browning effect on the pork looks great and helps enhance the texture of the rind. Browning also occurs if you use a sugary rub on the roast.

In comparison, people who want to play it safe and control flavors should choose a neutral splash like water or broth instead.

Broth is low in fructose, meaning you won’t get the stickiness or browning that you would with beer or apple juice.

When to spritz a smoked pork shoulder

As the internal temperature rises during the cooking process, the smoked pork shoulder tends to dry out and lose moisture.

It is best to spray the pork loin every 30 to 40 minutes after three hours of cooking.

Keep squirting until the meat reaches the packing stage.

A useful tip is to keep the pork fat dry on top of the pork.

This is because spraying slows down the fattening process, so only spray under and on the sides of the roast. You don’t want to mess with the fat as it is the most delicious aspect of pork!

Be sure to leave the meat alone for the first 3 hours of cooking.

Misting during this phase will only negatively affect the cooking temperature of the smoker.

Allow the pork to absorb the smoke first to develop a firm rind.

Should you inject?

Spraying has a number of amazing benefits, but it’s not necessary.

Some people skip the spritz and just leave the pork butt on the grill until ready to wrap.

However, lean meat tends to dry out quickly, so spritzing is helpful to replace lost moisture.

If you want to maximize the juiciness of the pork neck, squirting can act as a lubricant for the meat.

Should You Spray Brisket?

Squirt is only for pork, you can also squirt breast. It helps it stay moist and develop a nice bark.

Do you have leftover pork shoulder?

Do you have leftover pork shoulder? Check out some of our favorite uses!

Whether you’re making pork sandwiches or pulled pork, squirting is one of the best cooking techniques out there.

It helps retain the pork’s delicate flavor and moisture.

After 7 to 10 hours of slow cooking, the spritzing technique combined with slow cooking and applying rub brings amazing flavor.

Never let your pork belly go dry again!

smoke up!

charlie

Author: Charlie Reeves

Hello, I’m Charlie, I’m the Chief Taste Tester at Simply Meat Smoking! I love grilling, smoking and going out in the yard with the kids! The family also loves testing all of my recipes (especially my EXTRA CRISPY Pulled Pork, Smoky Pork Loin and ALL SEAFOOD I grill). I usually play with the kids, perfect my chest bark, or sip beers with guys by the fire. I can’t wait to share all of my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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Brisket is notoriously a difficult cut of meat to master.

Many amateur pitmasters have made a 4 pound piece of beef jerky out of a 4 pound brisket.

Don’t be put off by these horror stories though. There is no greater feat than slicing a juicy, perfectly cooked breast after 12 hours of tending your smoker.

If you want to learn how to smoke a brisket, there’s no better teacher than Aaron Franklin, owner of the world famous Franklin Barbecue Restaurant.

Its brisket is so legendary that people willingly line up at 6:00 a.m. to get in line for a taster.

In this guide, we’ll walk through his entire process, from choosing the brisket, cutting and prepping, to handling the fire during the long simmer.

There’s a lot of good advice out there, whether you’re smoking your first brisket or have done so many times before.

1. The chest – how to properly trim and rub your chest

The problem most people have with brisket is that it’s a tough cut of meat. This makes it perfect for Low & Slow Cooking.

Great brisket isn’t about fancy rubs, mops, marinades or BBQ sauce.

Choosing the right brisket from the butcher shop and preparing it properly will have you on the road to success long before you even fire up your smoker.

BBQ with Franklin: The Brisket

Watch this video on YouTube

Tips for Choosing a Chestpiece

While some people swear you need to buy Wagyu brisket, for practicing cooks it’s fine to buy your brisket from places like Costco, Sam’s Club, or your local butcher.

If you want to skip straight to the good stuff, Snake River Farms sells premium American Wagyu Brisket and ships anywhere in the continental United States. Check out our full review.

In the video series, Aaron cooks whole breast (aka packer breast). This means that the flat and pointed parts of the chest are together.

We recommend purchasing a whole packer brisket which gives you full control over the trimming process.

When choosing your breast, look for marbling in the meat and a thick surface so the leaner part cooks at almost the same rate as the larger top.

Look for USDA Choice, Prime, or Certified Angus Beef

How to trim a brisket

Use a good, narrow, curved boning knife to trim the breast (a dull knife is good for stabbing yourself).

If you don’t trim any fat from the brisket it will taste too greasy, but if you trim too much your brisket will be dry. Aim for about 1/4″ of fat.

Brisket is much easier to cut when it’s still cold, so cut it right after you take it out of the fridge.

There’s a thick membrane called the deckle that doesn’t leak when you cook it. You have to cut them out (some butchers will do this for you).

Cut off any parts that are noticeably thinner than the rest, as they will overcook and burn.

Think about where the heat is coming from and how the brisket will be placed on your cooking surface. Areas that get hotter can have a little more fat to protect the meat.

As long as you leave about 1/4″ of fat and get a good shape, don’t worry too much about trimming. Practice creates masters.

Barbecue Brisket Rub

Many people use intricate rubs made with chill powder, cumin, and paprika on their chests.

For a true Texas-style brisket, you want to use equal parts salt and black pepper. This simple rub still gives you a great rind while the beef flavor still dominates.

You can also add a little garlic powder and some paprika and still call it Texas Brisket.

If you’re wondering how to grind all that black pepper, your best option is to use a burr coffee grinder like the Cuisinart Supreme Automatic Burr Mill.

Aaron Franklin Texas-Style Brisket Rub For a true Texas-style brisket, use this easy rub, which gives you a great crust but lets the flavor of the beef dominate. 4.26 of 74 votes Print Pin Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 Calories: 297 kcal Author: Joe Clements Ingredients ½ cup kosher salt

½ cup freshly ground black pepper Instructions Mix the ingredients in a bowl or strain in a shaker, then apply to your brisket Nutrition Sodium: 56610 mg | Calcium: 559 mg | Vitamin A: 647 IU | Sugar: 1g | Fiber: 30g | Potassium: 1584 mg | Calories: 297 kcal | Saturated fat: 2 g | Fat: 4g | Egg white: 12 g | Carbohydrates: 76 g | Iron: 12 mg Did you make this recipe? Tag @smokedbbqsource on Instagram so we can admire your work!

The biggest mistake people make is rubbing too much. You should be conservative with the rub so the meat flavor stands out.

Be sure to swirl the mixture as you apply, as the salt can settle to the bottom.

Apply the rub to the edges of the breast, catching the rub with your free hand and pressing back on.

Allow the brisket to come to room temperature for an hour before placing it on the smoker for a more even cook.

Editor’s note:

We believe that rules are made to be mastered and then broken. Aaron’s Easy Salt and Pepper Rub is perfect for your first brisket or when you want to focus on a Texas-style barbecue. If you want to be a little more adventurous, there’s a whole world of rubs and injections. If you want to go home, we recommend investing in a rub shaker. With it, you can experiment with different homemade rubs and easily get an even layer on your chest. If you don’t want to buy a lot of spices, you can jump straight to the store-bought ones. The BBQ Bros Southern Style Seasoning Set includes a Carolina, Memphis and New Orleans Rub in the same pack. This is a great way to find out what style you like. Or check out our guide to the best store-bought BBQ rubs (all available online).

2. The Cook – how to handle the fire and handle the breast during cooking

While Aaron uses an offset smoker in these videos, the techniques he uses to prepare, smoke, and slice the brisket can still be used if you have a charcoal grill or smoker such as the Smokey Mountain, a rebuilt kettle, or a pellet use smoker.

Grilling with Franklin: The Cook

Watch this video on YouTube

Position the breast on your smoker

Fat side up vs fast side down is a surprisingly controversial topic. While how important this actually is is up for debate, the right way depends on your smoking setup.

Aaron recommends placing the breast with the smoked fat side up.

Depending on the smoker, if the heat is coming from below, consider smoking fat-side down to protect the muscle from over-drying.

Put the fatter side of the breast closer to the fire. The extra fat helps insulate it.

The flat end of the chest piece should be closer to the chimney.

Always use a pan of water to keep the moisture in the cavity and avoid burning.

How long to cook brisket

Ask an experienced pitmaster how long to cook a brisket and they’ll roll their eyes and tell you to cook until tender.

Two similarly sized brisket can have very different cooking times due to a number of factors.

But none of this will help you when you’re planning a dinner party and need to have things ready by 6 p.m.

A good rule of thumb for determining how long a brisket will take to cook is 1 hour and 15 minutes per lb (0.45 kg) of brisket at 250°F (120°C).

For example: 10 lb brisket x 1.25 hours = 12.5 hours cooked at 250°F.

You can also cook a brisket hot and fast and cook it in less time and still get great results. So try this method if you are short on time.

Manage your brisket while cooking

You need to watch your smoker closely and keep the temperature constant.

When the smoker lid is open you will lose heat and smoke and it will take a while for the heat to be regained. “Who looks, does not cook”.

Check it as little as possible, and if it looks dry consider spraying it with a little apple juice or apple cider vinegar using a spray bottle.

To ensure a consistent temperature and avoid opening the lid too frequently, make sure you have a quality wireless thermometer with two probes so you can measure the temperature of the smoker as well as the internal temperature of the meat.

Try not to choke off the oxygen too much as this can result in a “dirty fire”. This can create creosote (a thick, oily substance left over from fire) that causes a bitter, oversmoked taste.

The choice of wood for the chestpiece is important, so avoid green wood or overly cured wood. Not mentioned in this video but elsewhere Aaron recommends using a very dry wood like Post Oak that has been cured for 9-12 months.

You want clean heat to come out of the smoker and not a lot of smoke.

Knowing your stovetop and knowing how to handle your fire only comes from lots of experience, so try to maintain an even temperature, but don’t freak out if you don’t get it perfect on your first brisket.

How to keep your brisket moist

Keeping a pan of water in the smoker is the best way to retain moisture.

After the first 2-3 hours, start splashing your chest with water, apple juice, hot sauce, or apple cider vinegar every 30 minutes to an hour. This will help keep it moist and prevent it from burning.

Some people use a liquid mixture to wipe the meat, but this creates a lot of mess and can disturb the rind on the breast.

Wrap up your brisket and take care of the dreaded stall:

Wrapping the breast in foil (Texas Crutch) or butcher paper is an optional step that may help you in certain circumstances.

It can help the brisket retain moisture to push through the stand faster.

If your smoker is giving off too much smoke, wrapping it up can also help.

Wrapping in foil can help reduce cooking time if your guests are getting impatient.

You can wrap the breast after about 4-6 hours, or cook it for 11 or 12 hours without having to wrap it. It all comes down to fire management and personal preference.

When the internal temperature of your breast reaches around 150°F to 170°F, the temperature can stagnate as the breast contracts and pushes out moisture. Patience is the key.

3. The Payoff – Wrapping, resting and cutting your chest

BBQ with Franklin: The Payoff

Watch this video on YouTube

Finish off your brisket

If your breast has a nice bark and is still soft and pliable, you may want to wrap it.

In this video, Aaron wraps the chest in butcher paper. If you can’t find it in stores, you can get a roll of unwaxed butcher paper from Amazon.

At this point you may want to start preparing your BBQ sauce and side dishes

After wrapping, put the brisket back on at 250°F until done. Aaron uses the look and feel of the brisket to gauge when it’s done, but he’s smoked thousands of brisket pieces. We recommend using one of the leave-in thermometers discussed here and taking it off when it has an internal temperature of 195-203°F

Cut out your chest

Once you’ve removed the breast from the heat and let it rest for about an hour, you’re ready to slice it.

The correct way to cut a brisket is to cut against the grain on the flat side until you get to the point. And then rotate the breast 90 degrees and then cut against the grain.

Try not to scrape off the bark.

Use a 12-inch serrated knife or check out our breakdown of the best breast trimmers for more in-depth reviews.

Cut each slice around the thickness of a large pencil on the fatter part and a small pencil on the leaner part.

If you’re not going to use it right away, leave the brisket whole and slice just before serving to keep it from drying out. Make sure the finished brisket is wrapped in butcher paper, foil, and then a towel and keep in a cooler for a few hours.

Brisket is a very uneven cut of meat. Some parts are greasy, some lean, some thick and some thin. That’s why it can take so long to master.

You are done! Time to relax and enjoy your grilled brisket with a few drinks. And if you’re lucky enough to have leftovers, check out our guide on what to do with leftover brisket and how to reheat brisket without drying it out.

And if you found this useful, be sure to check out our review of Aaron Franklin’s MasterClass, where he goes into much more detail and teaches you Texas-style BBQ.

Aaron Franklin Barbecue MasterClass $180 Annual Subscription Learn More We may earn a commission if you click through this link and make a purchase at no additional cost to you.

Advanced BBQ Brisket Techniques

If you still know the basics of grilled brisket, you can probably ignore this next section.

The videos and steps above are a great introduction for beginners and will give you all the information you need.

Advice for buying brisket

If you’re preparing brisket at a bbq competition, or just want to make the best possible brisket, you need to understand how beef grades work.

In the United States, beef treated in a USDA inspected facility is graded based on the marbling and age of the slaughtered animal. The three most common grades of beef you will see (from highest to lowest marbling) are:

Prime – Highest quality and intramuscular fat or marbling

– Highest quality and most intramuscular fat or marbling options – Most common, less marbling than Prime

– Most common, less marbling than Prime Select – Leanest of the commonly available grades, not as juicy or tender

Each of these classes can be further divided into upper, middle and lower classes.

To give you a practical example, Certified Angus Beef must be classified as Upper Choice

Because meat is graded for the marbling of the ribeye, a completely different part of the animal, there is no guarantee that the breast will be marbled in the same way.

However, there is a good chance that meat from the same carcass will show similar marbling.

Aaron Franklin prefers to use Prime Angus, but due to limited supply he also uses Upper Choice Angus Beef.

Some other things to look out for are:

Look for hormone- and antibiotic-free meat

Certified natural and human

What about Wagyu beef?

It’s a common misconception that Wagyu is a type of meat. That’s wrong.

Wagyu is beef that comes from Wagyu cattle. While the breed of beef originated in Japan, nowadays Wagyu beef is often born and raised in the United States.

While most people imagine the heavily marbled A5 style of Wagyu, many Wagyu actually resemble choice or prime.

You can’t beat an expertly smoked Wagyu brisket

With that out of the way, there’s no denying the proliferation of Wagyu brisket on the competitive circuit.

You can generally expect more marbling, but more importantly, the fat quality is higher. This will give you better moisture.

If you want to try Wagyu, Snake River Farms is a very popular producer.

Cook only the breast flat or pointed

A whole packer breast will weigh between 8 and 16 pounds, which is a lot of meat!

If you are only cooking for a few people, this may not be practical.

Many brisket only sell flat or pointed. Try to get the point as it has more marbling and results in a more tender end product.

If you just get the level you won’t get much marbling. These pieces are more commonly used for slow cooking in liquid.

The technique is the same for cooking to the point, but allocate less time.

Using a brisket injection

The above advice states that injections should not be used.

However, there’s no denying that many pro-pit masters use brisket injection.

Malcolm Reed of howtobbqright.com recommends injecting brisket because it “adds more flavor to your meat and helps keep it moist during and after the cooking process.”

Meathead of amazingribs.com says, “I almost always inject brisket with beef broth.”

This is a good basic breast injection recipe courtesy of howtobbqright.com

Recipe for brisket injection

Beef Base (1 heaping tsp)

Worcestershire sauce (1 tbsp)

Soy sauce (1 tbsp)

Accent (1 tsp)

water (2 cups)

Heat the ingredients together, then mix them up using a good meat injector to inject into your chest before adding your rub.

Apply salt and rub in the night before

If you can, it’s best to slice your breast the night before you plan to cook it. That way you can apply the salt and rub and give him plenty of time to break in.

The added benefit of doing this is that everything is pre-arranged so you can focus on getting your smoker up and running early and beautifully.

Keep your brisket warm

Attempting to time a brisket to be ready exactly when you want to serve dinner is a failure.

Your best option is to have it ready at least an hour early. When the brisket temp reaches about 203°F, wrap in foil and an old towel, then place in a beer cooler.

The faux cambro technique is a lifesaver.

Before the meat is ready, pour some hot water into the cooler and close the lid to let it warm up.

Drain the water and line with some old towels to help insulate and in case of leaks.

This technique allows you to safely store meat for up to 3 hours.

packaging

One of the best things about grilling is that there are so many different opinions.

But don’t think you have to follow the videos and advice in this guide.

Some bake fat-side up, others fat-side down. Some use a mop, some use a spritz.

Want to add some bourbon to your water trial? Try it! (And let me know how it goes in the comments below).