Spritzing Meat - Apple Juice vs. ACV vs. ?


 
ChristopherC

ChristopherC

TVWBB Super Fan
So very new to all of this and my WSM 18 is expected to arrive today.

I have read and seen videos where people spritz their meat and usually mention apple juice or apple cider vinegar or water or a fruit juice or combo of something like this...

Any specific suggestions or thoughts on these things and which works best for what, etc... which ones to avoid, and what exactly to get? For example, if using apple juice is it just the bottled/canned cheap variety or do people use the freshly squeezed or cider or what?

Just want to learn more about this and how it works, why it works and what to use so I can prepare for my first few smokes!
 
Chris,
They all work the same way in that they add moisture during the cooking process, however, the mix is really up to you and your flavor profile. I really like the addition of vinegar on a pork shoulder, but it is a bolder flavor then apple juice. I started with a 1/3 water, 1/3 apple juice, 1/3 apple cider vinegar and have moved from there. If you are worried about the intensity of the vinegar, go with half water half apple juice and then go from there. The first time I bought expensive apple juice/cider stuff, then I just started using what I had.
The other thing I will add is spritzing is less of a concern if you are keeping water in water pan, as that will help keep the moisture. I recommend you start with water and then after you have learned more about your new WSM 18 you can dive into the deep debate about what to use or not to use in your water pan.
On my most resent pork should cook (two days ago) I did and apple cider vinegar, a little red wine vinegar, and a little water and loved it!
 
I agree with Michael. Store brand, or cheapest, AJ and Vinegar. Learn the WSM with water in the pan until you're very comfortable with your temperature control and by then the inside will be gunked up nicely. After you're getting consistency in WSM performance then branch out to new, to you, methods. A pork butt is a great starter meat. Very forgiving, lots of practice with temp control, and delicious BBQ. You may get to add water to the pan (tricky but not hard) Have fun.
 
Agree with above. They keep the outside from getting too hard if cooking something you don't want to wrap.

Cannot taste any of it

you can use water, or you could use Coca-Cola, it really doesn't make a difference
 
I've been experimenting with 50/50 water/worcestershire sauce (brisket) and 50/50 water and ACV (ribs). Turned out well both ways!
 
FWIW, Harry Soo starts his brisket with a slather of w-shire and beef bouillon paste. Then sprays later with plain water.

Aaron Franklin says he spritzes brisket with ACV.

So I just use ACV on everything. Not sure the specific liquid used really matters -- the moisture of the spritz seems to be the operative thing.
 
When in doubt, check out the many, many recipes posted on this site. A lot of them are from Weber's cookbooks by Jamie Purviance. ;)
 
I rarely spritz but if I do it's ACV and water usually half and half. I can't ever taste it in the final product. I've heard water works fine. I like vinegar because it keeps the spray bottle from getting nasty and I can spray weeds with it if I feel like it.
 
I like vinegar because it keeps the spray bottle from getting nasty and I can spray weeds with it if I feel like it.

+1

I usually do some dandelion kiling when I'm outdoor cooking.
 
I do all ACV with some chipotle hot sauce mixed in (Tabasco or Cholula, whatever is in the cabinet). If I'm lazy, I just do ACV. Haven't been able to tell a difference, when wetting the meat. What does seem to make a difference is when you wrap it, those liquids stay and the flavor typically has the time to transfer to the meat.
 
I'll use apple juice or vinegar, depends on what I have around. I usually have water in the pan, so it's usually just about having something to do to the meat than actual functionality. Spritzing every hour or so keeps me from wanting to open the lid to look every 20 minutes. Also keeps me from checking the temp every 5 minutes.
 
I like using FAJC thinned with a little bourbon and vinegar. You spritz it enough it adds layers of flavors and color.
 
My late father used to dabble with different mixtures and such. From 50/50 water and apple juice to Sprite and Koolaid and everything else in between. Some were great and some were so so at best but he never lost the desire to try. Like Michael Richards said, it depends on your flavor profile. The food your cooking for yourself experiment. The food you want to impress others with do as Joan said. Doing some research you may find that magic spritz that will make you the envy of your neighborhood. 😀 Good luck!
 
ChristopherC said:
So very new to all of this and my WSM 18 is expected to arrive today.

I have read and seen videos where people spritz their meat and usually mention apple juice or apple cider vinegar or water or a fruit juice or combo of something like this...

Any specific suggestions or thoughts on these things and which works best for what, etc... which ones to avoid, and what exactly to get? For example, if using apple juice is it just the bottled/canned cheap variety or do people use the freshly squeezed or cider or what?

Just want to learn more about this and how it works, why it works and what to use so I can prepare for my first few smokes!
Click to expand...
I use water. Spritzing doesn't add flavor in my experience. I start spraying darker areas once the bark is set. Depending on what I'm smoking I'll wait till hour 6 or even 8 sometimes before I start spraying at all. Then I'm careful to spray only the areas that look like they need it.
 
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