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Am I the only one who thought spritzing with apple juice was just YouTube filler until I tested it on two butts
I always figured spraying meat every 45 minutes was just something guys do on camera to look busy, so I never bothered. Last month in my backyard in Tulsa I ran two 8 pound butts side by side on the same cooker, one spritzed with apple juice and cider vinegar every hour, one left alone the whole cook. The spritzed one came off with a noticeably darker bark and honestly a better bite, and when I checked the flats with my Thermapen the spritzed one had climbed out of the stall about 40 minutes sooner. It wasn't a magic fix or anything, but it was real, so now I want to know if anyone has run this test with something other than apple juice and gotten the same result.
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abby_kim5529d ago
That 40 minute head start out of the stall lines up with what I see too. I run two 9 pounders on my offset most weekends and spritz one with straight apple cider vinegar cut 50/50 with water, the other gets nothing. The sprayed one always hits 165 faster, usually 30 to 45 min ahead, and I stopped chalking it up to luck after like the fifth cook. My guess is the wet surface slows the evaporative cooling on the outside while the inside keeps climbing, plus the sugar in the juice tacks up and gives you that darker shell you noticed. One thing to watch though, if you spritz too early or too often you just wash off your rub and end up with a pale bark, so I dont start until the meat hits about 140 and I keep it to once an hour max. Next time try a spray of worcestershire and water on one and report back, I've been curious if the salt in it changes the bark at all.
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