Making a perfect brisket requires meticulous attention to detail, including the timing and method of spritzing. Chef Robbie Shoults from Bear Creek Smokehouse emphasizes starting the spritzing after the brisket's bark forms, continuing every hour. Simple tools like a dollar store spray bottle suffices, and various liquids such as apple juice, apple cider vinegar, and Worcestershire sauce can be experimented with. Spritzing not only keeps the brisket moist during slow cooking but also enhances its overall flavor, solidifying its role as an essential step in brisket preparation.
We usually start spritzing our brisket after the bark starts forming, noting that in his experience, it's best to continue spritzing the brisket every hour or so after that.
When spritzing your brisket, you won't need any fancy equipment. Our restaurants use a dollar store spray bottle that works just as well as an industrial cooking tool.
We love using straight apple juice, but would also encourage you to experiment to suit your own taste.
Spritzing actually helps prevent the brisket from drying out as the long, slow cooking process rocks on and enhances the flavor.
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