i cant believe someon would use OLD applejuice at a comp. I am sure any competitor worth his smoke would open a fresh bottle, and even if its been sitting out all day, its not going to spoil.
I think Rod hit it on the head. I use to use a mixture of apple juice and cheap bourbon in my sprays. sometimes even a touch of pickle juice in the bottle. did it this way for years, and eventually realized that on those days where i didnt use the bourbon, i was missing that bitter/tangy flavor. stopped using bourbon and never looked back. Now its combination of fruit juices. Apple and cherry mostly, but have used peach, pear, pineapple, etc...
keep the whiskey to marinade the chef.
one hint, dont put pineapple juice with pulp in your sprayer.
Especially at 11:30 am, about when your going to start spraying chicken for glazing. Gives your sprayer a case of the dry squirts.
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