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My pit, I built always keeps it moist smoked best brisket I’ve ever had came off my pit
I use some Dos Equis, tiny bit Worcestershire sauce, apple cider vinegar, and half water.
Bark like that after only an hour and a half? What smoker are you using? Takes me 4 hours to get bark like that
Yep. Sugar does tend to add caramelization where it's not needed.
I use beef stock and ACV then the last two hours I switch to apple juice
So I season the water , but still great point 🤘🏾
Spritz? What’s that?
If you're looking, you ain't cooking…keep that thing closed!
I've used apple cider vinegar, apple juice, but I now just use water also.
What do you do with the remainder of the spritz?
Do you refrigerate and how long is the shelf life?
Pineapple juice, soy sauce, beef broth, apple cider vinegar, and a splash of your favorite barbecue sauce/ hot sauce, but not too much otherwise it won't spray. And, my flavor profile is best out of all the comments…👌
Also you could soak garlic and onion in an oil and add the oil to the bottle with a good shake.
60/40 mix of apple juice and sour mash, either Jack Daniel's or George Dickle.
I use half and half water and beef broth
I did a mayo rub then added my rub no spritz
I’d throw some ddr pepper in it the sprits
Kosmos for life
3/4 water, 1/4 apple cider vinegar & a little hot sauce. Less then a cup for a full bottle. Makes a pretty ring.
I use beef stock
You left out it’s cheap
I'd add a little salt to the water 🤷🏻♂️
80% water, 10% ACV, 10% Worchestshire, started putting a pan under the grate to catch meat drippings, end up with rich smoked stock that can be used with other dishes.
3/4 water to 1/4 worchestershire. But I agree… just water does the job and doesn't alter the flavor.