Spraying a fine mist of flavoured Spritz solution does 3 things:
1) It moistens your meats surface to help smoke stick to it.
2) The Rub seasonings get wet and are drawn down into the meat as it heats up and relaxes, this increases the depth and colour of your Smoke Ring, and draws the concentrated surface Rub flavours down into the meat.
3) As the internal temperature of the meat rises, moisture comes to the surface and evaporates, making the meat dry out. Spraying your meat does not make the meat juicy, but it does is cool the surface of the meat enough to slow down the evaporation of moisture, helping to trap the juices inside.
After prepping your meats and covering them in Rubs, they will have a dry powdery surface that smoke won’t adhere to. Spray your Pork or Beef Ribs, Brisket, and Pulled Pork as you place them in the BBQ Smoker, and at the 1hr and 2hr mark, or more, bearing in mind that every spray cools the meat and slows down the cook.
Do a fine spray mist, as a heavy spray will rinse the Rub off.
We proudly offer the World’s 1st pre-packaged BBQ Competition Winning SWEET PIT SPRITZ Marinade, that was designed, tested and manufactured by our Texan/Aussie mate Cliff from Bulldozer BBQ. Our Pork Rib testing photos of this new Product are below. They were smoked on a FROGMAT non stick smoking mesh.
PICKLE JUICE is also an excellent Spritz to spray all meats. Spritzing meats with our Pickle Juice moistens and tenderizes thin meats like Ribs, Chicken, Wings, Turkey, Sausages etc, but larger meats like Brisket, Pork, or Roasts, need to be injected to make the meat juicy and tender all the way through.
BBQ Comp Teams use this fruity tangy SWEET SPRITZ during their cooks, and they spray a fine mist on their Meat Hand-ins just before the Judges taste them, this brightens the flavour profile and makes the flavours pop out.
Some say that spritzing makes meats moist & juicy, but that is not true, as only Pickle Juice will tenderize and soften the surface of meats. Injecting Briskets, Pork, or any large meat chunks, and Brining/submerging thin meats like Ribs, Chicken, Turkey, or steaks, in MOIST MEAT BOMB and water, will bloat and swell your meat so it is juicy ALL the way through, the plump meats cook faster and do not shrink back to their original size.
