Basting

[Clay J]

I've done nearly 20 cooks now with my WSM. Every so often I've been left with dry meat (usually brisket).

The last few cooks I've taken to basting a couple of times during the cook and I think it has helped. I started with liquid basting only, but I really wanted to add some of my rub. Of course you can't use a spray bottle if you have any rub in it.

While looking around for a way to baste without using a mop (just too messy for me), I happen to spot a nearly empty soy sauce bottle. It has a decent hole and allows me to "shoot" sauce down onto the lower level easily.

It's also easy to cap and shake the ingredients before basting.

 

[Guest]

Hi, Clay,

My understanding is that moistness of the meat comes from the fat, not from basting. Basting is really only useful as a flavor step. This from the dual authorities of the Complete Meat Cookbook and also Jim Minion:

cook at 200 F?

I haven't been basting much because my rubs seem to stick on pretty well, and I'm not having a problem with flavor. Plus I'm lazy. Plus who's going to baste on an overnighter?

--Tom