Capt ron
Knows what a fatty is.
I've heard on forums about using Jack and apple juice for sprayin'... What is the ratio apple juice to Jack? What would it be best for beef?
Capt Ron
Capt Ron
Jack and apple juice for sprayin'
- Thread starter Capt ron
- Start date
Scrooge Fan
Full Fledged Farker
I think I would start with all Jack, spray in mouth, and add juice a little at a time (spraying in mouth with each addition) until perfect. Somewhere along the way you'll probably find that the ratio no longer matters to you.
kickassbbq
is Blowin Smoke!
I have been doing the Jack and Apple Juice for many years.
I use a 50/50 mixture.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!
I use a 50/50 mixture.
PARTY!!!!!!!!!!!!!
Smoke On!!!!!
MilitantSquatter
Moderator
I don't spray much these days but I used to do apple juice and bouron in a 75/25 ratio... Specifically for brisket, I would also throw in a drop of cayenne and garlic powder or some leftover dry rub.
D.F. Expat
Full Fledged Farker
I mixed it 50/50 and injected the last butts I did, farkin amazing!
I have sprayed BBQ in a couple of years.
When I did, it was 25% or so booze and balance AJ.
Southern Comfort was the booze of choice :lol:
RIP Janis.
TIM
When I did, it was 25% or so booze and balance AJ.
Southern Comfort was the booze of choice :lol:
RIP Janis.
TIM
Pretty interesting.
Great responses here compared to "other" places!
Gotta love the Brethren :lol:
TIM
Great responses here compared to "other" places!
Gotta love the Brethren :lol:
TIM
The last time I cooked butts it was just AJ and some seasonings that were strained out after it had time to simmer. I've added some Jack or other spirits in the past for flavor and it was probably in the 20-25% range as The_Kapn said. It's all about taste, and what you like.
I don't cook butts that often, but I still spray based on the rub, contents of the mop, and the things I add towards the end of the cook. Again, it's about what YOU like.
I don't cook butts that often, but I still spray based on the rub, contents of the mop, and the things I add towards the end of the cook. Again, it's about what YOU like.
Norcoredneck
somebody shut me the fark up.
50/50 for the meat. Straigt up for me. Almost out of 80 proof, might have to rethink ratio :twisted: .
nmayeux
Babbling Farker
You took a wrong turn at Jack!:biggrin: I use Jim Beam, at a 3 parts AJ to 1 part Beam. Garlic, Tabasco, cayenne, onion, etc., all make nice additions. Just experiment, and figure out what you like.
KC_Bobby
Babbling Farker
jack or jim go into the sauce, or into the glass...
Spray bottles get cheap chit.. 10 high bourbon or somethign like that. No reason to waste the top shelf stuff on just spraying.
When i did it years ago, it was varying ratios, but 75/25 with the booze on the lighter side was the starting point.
Spray bottles get cheap chit.. 10 high bourbon or somethign like that. No reason to waste the top shelf stuff on just spraying.
When i did it years ago, it was varying ratios, but 75/25 with the booze on the lighter side was the starting point.
I used to spray with that chit, but its a waste
Now, I spray with cherry juice from a juice box.
Save the alcohol for the cook
Now, I spray with cherry juice from a juice box.
Save the alcohol for the cook
chinesebob
is Blowin Smoke!
it's really personal preference. I use Jim and cider on my chargrillers and I pour a mix of that in my spicewine water reserve. Not sure if I'm supposed to or not but it works.
butts a fire
is one Smokin' Farker
I always spray when I smoke but I use a mix of lemon juice whisky and aj with a few other things to spray with. But it is completely up to you try something if you don't like it change it. That is what I do.
BigBarry
is Blowin Smoke!
The cheaper the Bourbon, the more pronounced (i.e. harsh) the flavor.
Smooth stuff for the cook, cheap stuff for the food.
RichardF
is Blowin Smoke!
I spray with a variety of diffrent fruit jucies (ok- it's really what's in the fridge) with apple-cranberry being what I buy when I remember too. Just don't spray too early or the crust may not set up and you may wash your rub away. I also don't really spray the meat as much as I create a "fog" of juice around the meat.
Oh and remember, if you're foiling, it helps to remove it before you spray :wink:
Oh and remember, if you're foiling, it helps to remove it before you spray :wink:
Grillman40
Full Fledged Farker
FARRRRRRRRK!!.....remove the foil first??
