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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-26-2013, 05:56 PM   #1
Toast
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Default Does mopping or spritzing really help?

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.

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Unread 10-26-2013, 05:57 PM   #2
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I don't see the purpose in it. Tried it when I fiiiirst got into BBQ, and heard my neighbor at the time raving about it. I didn't notice any difference whatsoever between a mopped product, and an unmopped product. Just seems to take longer with the constantly opening up the pit.
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Unread 10-26-2013, 06:00 PM   #3
HeSmellsLikeSmoke
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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.
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Unread 10-26-2013, 06:02 PM   #4
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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.
Well that explains it. I've never cooked anything over an open pit beyond a short grill of whatever it may be.
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Unread 10-26-2013, 06:09 PM   #5
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Yea when you're smoking lid closed it does ZERO good...actually screws things up peaking.
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Unread 10-26-2013, 06:15 PM   #6
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Agreed about mopping over an open flame. Spritzing I see no purpose in at all.
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Unread 10-26-2013, 06:43 PM   #7
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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...
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Unread 10-26-2013, 06:51 PM   #8
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NO! For the record if your foiling a brisket you don''t need to add any thing in the foil that beefer will make its own juices.
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Unread 10-26-2013, 06:52 PM   #9
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It makes the meat look good and shiny. I've never noticed a difference in taste.
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Unread 10-26-2013, 07:24 PM   #10
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No...............mop your brow and spritz your throat......there discussion ended.................now who's buying.................
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Unread 10-26-2013, 07:44 PM   #11
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Sometimes you feel like a spritz,
Sometimes you don't.
Almond Joy has nuts,
Mounds don't...

I used to marinate and spritz ribs religiously. I don't anymore. I don't see the increase in quality with marinating and spritzing, so why go to the effort? Getting top quality ribs in the first place is the secret IMO.
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Unread 10-26-2013, 07:54 PM   #12
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I never saw a point in it. Honestly,I think beyond prolonging your cook because you keep opening the pit, I think the extra moisture probably cools the meat and prolongs the stall.
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Unread 10-26-2013, 11:48 PM   #13
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Mopping or spritzing dose nothing for me when smoking. When smoking the moisture in the meat is being drawn out of the meat. Adding moisture to the outside of the meat dose not penetrate the meat as moisture is being drawn out while cooking .
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Unread 10-27-2013, 12:10 AM   #14
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Quote:
Originally Posted by Toast View Post
It makes the meat look good and shiny. I've never noticed a difference in taste.
^ +1 Very True Toast...

Spritzing Apple Juice gives a great sheen to pork butts and ribs for presentation purposes, but does nothing for flavor or the cooking process. Once the pork is pulled or the ribs are cut it's all gone...
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Unread 10-27-2013, 12:32 AM   #15
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I took a class from Slap Yo Daddy / Harry Soo who has won tons of BBQ Championships. He cooks his butts and briskets until the bark is set (can't scrape it off with your finger) then spritzes with water every 30 minutes until he likes the color. After that in his opinion, you are just drying out the meat unless you foil it. I get it., you get the smoke, you get the bark and the color. What is the point of continuing over a heat source that will dry out your meat? Foil it with some fluid with a lot of flavor (Stubb's Pork or similar) and cook till probe tender with a toothpick.
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