I don't think it does on Ribs, BB's or Brisket. If your wrapping in foil (Texas Crutch) I can see where adding moisture helps.
What say you Brethren?
What say you Brethren?
It helps a lot when cooking over an open pit like they did back in the day. With enclosed smokers it just gives you something to do and extends the cook every time you open the lid.
It makes the meat look good and shiny. I've never noticed a difference in taste.
People swear by the spritz...I'm too lazy, so I don't...I'm not sure if it helps or not...
This can't end well...op2:
It helps a lot when cooking over an open pit like they did back in the day. With enclosed smokers it just gives you something to do and extends the cook every time you open the lid.