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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2018, 01:51 PM
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#16 |
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is one Smokin' Farker
  
Join Date: 08-02-17
Location: Abq, NM
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Brine, never spritzed.
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Carl Pig Farmer's BBQ Weber kettle black, Weber kettle red, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17 Southwest Bash link: Http://www.bbq-brethren.com/forum/sh...d.php?t=256212 SW Bash Sign Up Sheet https://docs.google.com/spreadsheets...it?usp=sharing |
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09-19-2018, 02:04 PM
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#17 |
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On the road to being a farker
Join Date: 05-27-14
Location: North Central MA
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Dry brine under skin, no spritz.
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Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables |
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09-19-2018, 02:57 PM
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#18 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-29-18
Location: Chattanooga
Name/Nickname : Butch
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No spritz'n for me either
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09-19-2018, 06:50 PM
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#19 |
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Babbling Farker
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
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No spritz here, either. I'm looking for a crispy, bite-through skin and I don't think spritzing would help that along.
__________________
John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex AMNPS |
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