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Old 02-12-2005, 09:31 PM   #1
LeeBo
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Default What Do You "Spray" With?

I've been going through some old posts looking for techniques I have missed in the last year.

I see a lot of comments like "Spray the heck out of it." Sometimes this is advised before putting it in foil, other times before putting it in the cooler.

I've been smoking for 7 years (8 minus the last) but have never "sprayed." What are you spraying with?? Water? Apple juice? A mixture? Beer?

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Old 02-12-2005, 09:39 PM   #2
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Lee -

Basically mixtures. Ive seen all of the above plus bourbon, southern comfort, cherry juice, a little oil, Dr. Pepper, cider vinegar, among others.
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Old 02-12-2005, 09:40 PM   #3
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I use 2 parts apple juice and 1 part peanut oil for anything pork. For poultry I just use peanut oil or olive oil. I use a standard pump sprayer for cooking that you can pick up at any decent cooking supply store.
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Old 02-13-2005, 06:24 AM   #4
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Quote:
Originally Posted by Saiko
I use 2 parts apple juice and 1 part peanut oil for anything pork. For poultry I just use peanut oil or olive oil. I use a standard pump sprayer for cooking that you can pick up at any decent cooking supply store.
I usually do the same as Saiko, except with Pork, I add a little Apple Cider Vinegar.
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Old 02-13-2005, 09:07 AM   #5
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I like to go 50/50 with Apple Juice and White Wine Worcester Sauce made by Lea and Perrin's.
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Old 02-13-2005, 09:18 AM   #6
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I use 50-50 apple juice and beer.

I usually spray the first time at the 2-2.5 hour mark, unless I've had a huge temperature spike, then I'll spray while I've got the door open . When wrapping I used to really put a heavy spray on, but I've backed away from that some and just hit it enough to moisten.
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Old 02-13-2005, 10:21 AM   #7
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I change up all of the time but my favorite so far has been apple juice and orange liqueur. I use Sublime because I can get it cheap at Trader Joe's. You rich folx can use Grand Marinier.
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Old 02-13-2005, 06:20 PM   #8
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I use kids Juice Box type juice

Plenty of sugar to help with the bark

I'm not a vinegar type, but to each his own

some do pickle juice or such.
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Old 02-13-2005, 08:07 PM   #9
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I have tried many solutions and have ended up with just plain old apple juice.
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Old 02-13-2005, 09:11 PM   #10
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Are these sprays to add flavor or to seal flavor?

I'm a big believer in salt & pepper only. However, I like the idea of using something to prevent dryness. I'm still in search of the perfect briskett...

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Old 02-13-2005, 09:30 PM   #11
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Quote:
I'm a big believer in salt & pepper only.
That's too bad. There are all kinds of good seasonings out there. Give them a try. You will be surprised.

Quote:
I'm still in search of the perfect briskett...
Takes more than salt and pepper.
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Old 02-13-2005, 09:31 PM   #12
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Quote:
Originally Posted by LeeBo
Are these sprays to add flavor or to seal flavor?

I'm a big believer in salt & pepper only. However, I like the idea of using something to prevent dryness. I'm still in search of the perfect briskett...

- LeeBo
It (for me) is to add moistiure (or prevent dryness) as well as bark enhancement.

Once Jim Minion joined and pointed me in the direction of "sugar in the rub will help with bark formation" I both add sugar to the rub, and have sugar in the spray bottle (flat soda works good) as well as Cherry juice box with Cherry wood.

But I am an amateur,

I have gotten great bark on my brisket following some of the tips here. In the Roadmap thread at the top of this forum, I think Brisket should have at least one pointer
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Old 02-13-2005, 09:54 PM   #13
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The most important thing about a mop is that it is wet. The second thing is that it needs flavor. Smoking over powers flavors. That is why we use strong spices for rubs, and should use strong spices in the mop. When I mop I usually use equal parts of vinegar (dill pickle juice if I have it), wine or water (apple juice would do nicely), and hot sauce (Franks is great but your favorite will do). All three are very wet and strongly spiced. To that mix you can add anything you want. If you like the crust on the outside that sugar gives you then add brown sugar or molasses (I really like molasses myself). The other things you can add are limitless. I would love to have a juicer so I could try fruit and vegetable juices to my recipes.
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Old 02-13-2005, 10:04 PM   #14
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Yes to all the above!!

I use 50/50 Apple Juice with Southern Comfort at home.
We use 25% Southern Comfort (or less) to the AJ in competetion.

Yes- you can definetly taste it at the higher concentrations.

Just have to compliment the meat, not overpower it!

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Old 02-13-2005, 10:15 PM   #15
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Salt causes meat to dry out.
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