brisket spray

[smoking]

i read in one of these articles not too long ago that someone used a 50/50 mixture of jack daniels and ?, i believe that it was olive oil and jack. Does anyone remember ?

[Pigs by the Moon BBQ]

I have heard of doing that. I myself am not a big fan of moping or spray my meats. Some people are a big believer in this but I have found it does not seem to help too much but that is just me.

Chris

[ridgeback05]

also 50/50 jack and apple juice

and 50/50 crown royal and apple juice

I don't ever spray, but i do mix my water bowl part water and apple juice for pork tenderloins and pork ribs.

sometimes i mix water and cajun spices

i'm gonna have to try spraying my ribs sometime

[Mac]

Chris,

Only meat mixing/spraying I ever do is a 60/40 Coke and Bacardi mix and to tell the truth, that's for me! :wink:

Cook it properly and most meats will be nice and moist from the natural renderings. :wink:

[M38A1]

Here's a thread on Jack Daniels spray:

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=6307&highlight=jack+daniels

[TexLaw]

I'm not much on spraying or mopping, either. I don't see how it keeps your meat moist, since you put so little moisture on there, and that will just evaporate. If anything, you're slowing down your cook by cooling the meat. At the same time, I don't see that spraying or mopping, just in itself, does much harm, and it could add some flavor.

Speaking of cooling your meat, though, there's the other reason I don't like spraying or mopping: flapping your lid. I really don't like opening the pit. The only reason I open my pit is to add meat, remove meat, or foil meat. I guess, if you already have the door open, you can go ahead and spritz that meat, but I never recommend opening up merely for that reason.


TL

[jshively]

WHY??????

That is good jack fit for human consumption!!! If you were to injest it you would not care if your brisket came out like crap.

The only time liquor should touch an animal is if you are Woody and lonely on a Friday night and that sheep is not giving you the come get me eyes. Couple spritzes of jack and it is a whole new game.

[TexLaw]

WHY??????

That is good jack fit for human consumption!!!

There's that, too. I know it's purely a matter of personal taste, but I've never been a big fan of hard liquor, especially whiskey, as an ingredient for food. It just never seemed right. I've certainly experienced a few exceptions where it worked VERY well, but it usually just tastes kind of weird to me.


TL

[david brace]

I don't use hard liquor very much either...altho I have had some good Penne ala Vodka... I had a roast once that was cooked with JD, and it tasted kinda 'rusty' to me. I didn't like it. Wine is great to cook with...I also make hot dogs steamed in beer.

DB

[TexLaw]

Vodka in a tomato sauce is one of those exceptions I mentioned. Cooking with beer and wine is a whole different story from cooking with hard liquor, too. Yum!


TL

[kickassbbq]

That was me. I always spray my meats with a 50/50 solution of Jack Daniels and Apple Juice BEFORE I put on my rub. It simply helps hold the rub on. I do not spray after that. I personally think it is a waste of time. As a matter of fact, it is probably a waste of time spraying it with the Jack and Apple juice, also. Water will hold the rub just as good.
But, I already have the Jack out for personal use anyway, so I just started doing that. Does it make a difference.
NO!!!!!!!!!!!!!!!
Smoke On!!!!!!!!!!!!!