Smoking a brisket is a long and intense process, but the delicious meat that the process yields is well worth the time and effort. Every pitmaster has their own brisket smoking recipe and method. Some barbecuers swear by spritzing a brisket while smoking, while others say it is unnecessary. Let’s find out why some people spritz their briskets and whether or not this method is necessary.
Spritzing a brisket adds moisture and prevents the meat from burning. It also increases cook time which renders more fat and breaks down more collagen. Spritzing ultimately increases tenderness and flavor and improves the brisket, but the right spritz recipe should be used for best results.
Spritzing a brisket is entirely optional, but there are some good reasons to consider using this method when smoking a brisket.
Let’s take the time to discuss the validity of spritzing a brisket, look at the benefits of doing this, and learn the best brisket spritz recipe.
Why Spritz A Brisket?
The process of smoking a brisket is very long, and cooking a brisket well with this method is very challenging. There are various ways to smoke a brisket, and everyone has their own recipe and method for smoking a brisket, but should spritzing the meat while cooking be part of yours?
The reasons why spritzing a brisket while smoking can be beneficial are:
- the spritz adds moisture to the brisket during the smoking process
- prevents the meat from burning
- introduces more flavor to the brisket
- prolongs the smoking time, which renders more fat from the meat and ultimately enhances the entire brisket
Spritzing a brisket is a common practice in the BBQ community, and it is a very common method among barbecuers from all backgrounds. This process is used in various ways, but all are for the same basic purpose – to keep the meat moist.
Many pitmasters use spritzing as a way to prevent the thinner sections of the brisket from burning. Likewise, spritzing the edges of a brisket, especially the edges of the flat, will help prevent these thin sections from burning, which will ruin the meat.
Spritzing the meat using water or olive oil helps prevent the meat from burning while adding extra moisture. Using beef tallow as a spritz is helpful for the same reason but adds a little more flavor to the beef.
Some pitmasters have been experimenting in recent years with spritz recipes that drastically enhance the flavor of the brisket while also keeping the meat moist, prolonging smoking time, and preventing the meat from burning.
Spritzing a brisket is an excellent addition to the brisking smoking process that can drastically improve the brisket overall.
Is It Necessary To Spritz A Brisket?
Spritzing a brisket is a relatively modern smoking technique. Not all barbecuers use this technique, but those that do swear by it. Is spritzing actually necessary for a good brisket?
Like Brisket Medic talks about in the video below. Once you watch it, you’ll be able to decide if it’s the right method for you.
The truth is that spritzing is not necessary for a good brisket.
Spritzing the meat comes with some significant benefits, but many people smoke excellent briskets without using any spritzing at all.
The lack of spritzing reduces the cooking time, which means the brisket will be ready for eating sooner. And without a spritz, the bark on a smoked brisket becomes much harder and more set overall.
However, using a spritz on a smoked brisket can add significant flavor and is an excellent way to increase the meat’s tenderness and juiciness. In addition, extending the smoking time will provide extra time for more fat to render.
Spritzing a brisket during the smoking process is unnecessary, but this technique drastically improves the brisket if done well.
The Best Brisket Spritz Recipe
Using a spritz is an excellent way to improve an already tasty smoked brisket. Prepare the spritz in a way that adds maximum moisture and maximum flavor to the meat without overpowering the delicious flavor of the brisket itself. Care should be taken not to cool and moisten the meat so much that it takes too long to cook.
For these reasons, it is vital to use the proper brisket spritz recipe to enhance the meat without causing any unforeseen problems while smoking.
These are the basic ingredients that you will need to create the best brisket spritz:
- 15 grams of salt
- 7.5 grams of black pepper
- 7.5 grams of paprika
- 7.5 grams of onion powder
- 7.5 grams of garlic powder
- 3.5 grams of cumin
- 3.5 grams of cinnamon
- 700 milliliters of hot water
- Worcester sauce
To prepare the spritz, place all of the dry ingredients on the ingredients list into a small container, and mix well to combine. This spritz recipe is very basic, so you can refine it according to your taste preferences.
Beware not to add too much of the intense flavors, such as cumin or cinnamon, as these can be very overpowering.
For this recipe, always use ground black pepper as ground pepper releases the most pepper flavor. However, whole black peppercorns will work well if you prefer a milder pepper flavor.
After thoroughly combining all of the dry ingredients, pour in 700ml of hot water. The temperature of the water should be too hot to touch but just below boiling point. Keeping the water below boiling point prevents burning any of the spices.
Mix the ingredients in the water thoroughly and allow the mixture to cool.
The next step in this process is to strain the liquid through a paper coffee filter to ensure that the spritz is as clear as possible. Finally, drain the filtered liquid mixture into a spray bottle, and your delicious brisket spritz is ready for use.
Using a spritz while smoking a brisket is an excellent way to add more flavor to the brisket. It also prevents the meat from burning. This technique allows the brisket to be cooked for longer without the risk of burning while rendering more fat and improving the overall flavor and tenderness.
Using the right spritz is important, as using only water or olive oil will not add much flavor to the meat. Although a brisket spritz is not ultimately necessary, it can improve the taste and quality of the meat.