Spray/Spritz Brisket

[Connor_Macleod]

I haven’t spritzed my brisket, but I don’t usually end up with thick bark. I’m cooking on a UDS. Not sure if that matters? Guests like it, but always looking to improve. Thoughts?

I'm not a believer in spritzing since it seems contradictory to spray cold liquid on something I am trying to cook.

With a UDS, there would be even less reason to spritz since the amount of convection is reduced compared with an offset. I cook with an offset, but I eat a lot of UDS-cooked BBQ when judging competitions, and I agree with you that a UDS produces less of a thick bark as compared with an offset, probably again due to the greater convection with an offset.

 

[1MoreFord]

He mostly cooks in offsets....so, fat down doesn't make sense if you want to protect the meat....since the heat and flow of air is OVER the top of the brisket.....?

C

Not all offsets. Air flow over the top is relatively new. Some have tuning plates and you can get radiant heat too. Same thing can happen with reverse flows if the plate is too close to the food.