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Old 10-27-2013, 12:34 AM   #16
castlepines
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Join Date: 08-23-13
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Quote:
Originally Posted by MeatCandy View Post
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...
From the comment to the signature line, this post cracked me up.
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Old 10-27-2013, 12:44 AM   #17
castlepines
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Here's an article where Myron actually talks about smoking ribs for a half hour, then spritz a half apple juice/half water mix every 15 minutes until they are done. He says it keeps them sweet, moist and beautiful mahogany. What he doesn't say is how long this will take. He then goes on to say that you shouldn't open the smoker beyond the 15 minute intervals since opening it just lowers the temp and extends your cook.

http://eatocracy.cnn.com/2013/06/26/...ers/?hpt=hp_c4
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Old 10-27-2013, 08:07 AM   #18
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.
How true How true.
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Old 10-27-2013, 08:17 AM   #19
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I have done both, and as others have said, I haven't noticed much of a difference. I am going to try with some other concoctions though as I like to experiment.
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Old 10-27-2013, 09:21 AM   #20
dwfisk
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I don't see much difference except:
1) As already said cooking over an open fire/coals (for me usually chicken on my Santa Maria ranch grill w/ a butter, apple cider vinegar and red pepper flake mop); or,
2) When cooking whole hog I like to mop or spritz apple cider vinegar cut 50/50 with apple juice in the last hout or two to get te ACV taste. I just like the added taste, don't think it helps or hurts moisture of the final product.
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Old 10-27-2013, 12:30 PM   #21
kevine
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I usually spritz every hour, so only a couple times during the entire cook. I use a mixture of apple juice and guava nectar. I don't foil anymore, however, I've occasionally put in foil if my temp climbs a little too high, to keep them from drying out. This is more due to my inability to control temp rather than cooking technique. I then sauce them (light coat) about a half hour before I know I'm pulling them. I like the sweet stickiness created from the carmelization.

To answer your question, the spritzing doesn't really change flavor but what I'm using adds more sugar which I think carmelizes more. It may change the flavor a little but it certainly adds to the appearance in my opinion. Reading the other posts, I would agree that it doesn't change tenderness, other than keeping the skin moist.
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