Published September 27, 2024. This post may contain affiliate links. Please read my disclosure policy.
This simple-to-make BBQ spritzer is a concoction of different flavorful liquids used to enhance the flavor of slow-smoked cooked meats. This technique can greatly boost the taste of whatever you use it on.
If you’ve never made this before or tried using it, you should get some practice by spraying it on my Smoked Pork Shoulder or Smoked Brisket. You will love how easy it is and how good it makes the meat.
BBQ Spritzer for Meat
A BBQ spritzer is a combination of flavorful liquids added to a spray bottle and sprayed on meat that is typically smoked to help tenderize and flavor it. Depending on what flavors you want to incorporate into the meat, there are many variations of a meat spritzer.
This isn’t something that is constantly used and sprayed overly often. Instead, it is used when the meat starts to dry out in the smoker or grill. You’ll easily be able to distinguish what it looks like because these spots will darken quickly and become overly firm and crunchy. While developing bark on your meat is essential, you don’t want it overcooked as it will taste charred and dry.
For me, vinegar is a must-have ingredient in a spritzer as it will not only enhance the taste but also help tenderize and break down the meat as it slowly smokes over several hours. If you’re looking to get creative with flavor profiles, let the vinegar be your base. To put this into practice, try using my teriyaki sauce as a spritzer on my smoked salmon recipe.
When and How to Spray
When spraying meat, the nozzle should be on the tighter side so it covers a vast area but in tiny droplets instead of a loose nozzle with a firm single stream. The goal is to cover as much of the area of the meat as possible when spraying. It’s easy to both over and under-spray the meat, so quick sprays while directing the nozzle back and forth to the areas of the meat that need it.
When wrapping my brisket or pork, I spray the BBQ spritzer several times on the meat before it is sealed in the butcher’s paper or foil. This will help incorporate more flavors into the brisket or pork butt.
Ingredients and Substitutions
- Apple Juice – I always prefer to use organic apple juice. Knowing the ingredients in the food I’m cooking is vital to me. You could also use apple cider for this.
- Vinegar – Apple cider or white distilled vinegar is best to use.
- Liquid – can be bourbon, whiskey, beer, wine chicken stock, brodo, water, BBQ sauce, beef stock, ketchup, etc. Feel free to get creative.
- Other – This can be any seasoning like a spice rub, sugar, or salt. You can also add melted butter to incorporate some richness. Try adding Worcestershire, Tabasco, or soy sauce as well.
How to Make a BBQ Spritzer
Measure out equal parts of the apple juice, vinegar, and beer. I prefer to do this in a large measuring cup with a spout for easier pouring.
Pour the mixture into a spray bottle of your choice. I usually just pick these up from a local hardware store. The most important aspect is ensuring you can adjust the nozzle.
Spray your BBQ or smoked meats as needed onto the drier areas. This will almost always take place before whatever it is your smoking is wrapped to push through the stall.
Make-Ahead and Storage
Make-Ahead: Depending on the ingredients, you can make this up to a week ahead of time.
How to Store: If using things like beer, butter, or stock, I transfer it to a container with a lid and place it in the refrigerator for up to 1 week. When using only water as the liquid, I keep out at room temperature in the spray bottle for up to 2 weeks. You can freeze this covered in a container for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed before using it.
Chef Notes + Tips
- Bark is the result of a chemical reaction that takes place including caramelization and the Maillard reaction forming a dark browned outside on the meat.
- If you do not have a spray bottle you can easily brush the spritzer using a pastry brush and applying it directly to the areas of the meat that need it.
- When smoking, it’s common to place a drip pan under the meat. Try adding some of the spritzer mix into that pan. This technique will allow the liquid to steam into the meat making it flavorful and juicy.
- The stall is when a bigger piece of meat stalls out at a specific temperature, usually between 160° and 165°.This happens from the liquid that is evaporating off of the meats surface causing it to cool. This is very similar to sweating when you’re working out. It can sometimes push through in a shorter amount of time, but most often it can take several hours.
- Wrapping meat in butcher’s paper or foil once your meat stalls helps to move the internal temperature along so that it is not sitting too long. However, when you do this you could lose out on the coveted bark that forms on the outside.
More BBQ Recipes
BBQ Spritzer Recipe
Ingredients
- 1 cup beer
- 1 cup apple cider vinegar
- 1 cup apple juice
Instructions
- Measure out equal parts of the apple juice, vinegar, and beer. I prefer to do this in a large measuring cup with a spout for easier pouring.
- Pour the mixture into a spray bottle of your choice. I usually just pick these up from a local hardware store. The most important aspect is ensuring you can adjust the nozzle.
- Spray your BBQ or smoked meats as needed onto the drier areas. This will almost always take place before whatever it is your smoking is wrapped to push through the stall.
BBQ Spritzer Recipe