Michael Symon's Trick To Barbecuing Like A Pitmaster Is Probably In Your Fridge Already - Tasting Table

"Yes, that bottle pickle juice is good for more than just pickleback shots and other pickle drinks (even if it's the ingredient your margarita may be missing). Although it sounds a little unusual at first, this tip actually makes a lot of sense if you think about it: Pickle juice and pickle brine has acidity (from the vinegar), which help tenderize meat by breaking down some of the proteins, and keep things moist and juicy, plus salt and other spices that help add flavor - it's the same reason why we say you should be using pickle juice for brining and braising meat."

"As Symon explains, "Add a little pickle brine to your spray bottle for misting while cooking - it adds brightness and keeps things juicy." As your meat cooks over the grill, mist it with your spray bottle of brine periodically. The nice thing about this trick is you won't expose to your meat to too much acid for too long and toughen it or turn it mushy instead, which can happen when meats marinate for too long in an acid."

Add pickle brine to a spray bottle and mist meats periodically while grilling to add brightness and retain moisture. The vinegar acidity helps tenderize meat by breaking down proteins while salt and spices in the brine add flavor. Periodic misting prevents prolonged acid exposure that can toughen or turn meat mushy. Different pickle juices suit different outcomes: dill pickle brine pairs well with smoked brisket and supports bark formation, while sweeter pickle brines like bread-and-butter impart a sweeter flavor profile. Pickle juice can also be useful for brining and braising meats and for cocktails.

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