Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: viscera912 on June 18, 2015, 01:47:24 PM

Title: spritzing meat during the cook
Post by: viscera912 on June 18, 2015, 01:47:24 PM
Don posted a link for cajun pit beef the other day.  the author showed how he made a eye round of beef and he used a spritzer(spray bottle filled with a liquid seasoning) during the cook when the meat looked a little dry.  have ya'll used a spritzer for pbc cooks?  any thoughts on the overall usage of this technique?
jason
Title: Re: spritzing meat during the cook
Post by: akruckus on June 18, 2015, 02:19:36 PM
No need, the dripping fat hitting the coals makes a nice grease fog of moisture.
Title: Re: spritzing meat during the cook
Post by: smokeasaurus on June 18, 2015, 02:28:36 PM
Quote from: akruckus on June 18, 2015, 02:19:36 PM
No need, the dripping fat hitting the coals makes a nice grease fog of moisture.

Exactly.

Also, you are temporarily cooling down the meat when you spritz and adding air to the fire.......................
Title: Re: spritzing meat during the cook
Post by: Ka Honu on June 19, 2015, 02:00:00 AM
When you're lookin', you ain't cookin'.
Title: Re: spritzing meat during the cook
Post by: 1Bigg_ER on June 19, 2015, 12:55:59 PM
You keep lifting that PBC lid you're asking for high heat. Plus the PBC is plenty humid, naturally.
Title: Re: spritzing meat during the cook
Post by: viscera912 on June 19, 2015, 01:44:28 PM
that's what i figured but the author of that post seems quite experienced and he proposed spritzing for that particular cook.  got my curiosity going if I should try it as well
Title: Re: spritzing meat during the cook
Post by: drholly on June 19, 2015, 06:09:00 PM
A lot of "experienced / celebrity" cooks say some very silly things. That's why you hang out here - these folks actually cook.
Title: Re: spritzing meat during the cook
Post by: teesquare on June 19, 2015, 06:32:00 PM
When I cook in the PBC - I never lift the lid until I think the food may be done.

Spritzing is best reserved for cooking in a thermostatically controlled cooker - such as a pellet grill, because after you open the lid, and spritz - the temp probe sees the temperature drop, and feeds in more pellets - to recover the set point temperature.
It still adds a little time to the cook tho, so you do have a compromise to make. But, with certain foods - like a ham that you are smoking...spritzing or basting is the way to go - for my tastes....