The Top Tip For Keeping Your Smoked Meat As Juicy As Possible

As a slight, white haze wafts away from the smoker, the tempting aroma creates anticipation for the low and slow-smoked meat that has been cooking on those grates. While the celebrated pitmaster might have tried and true failsafe techniques, one concept can help ensure only the juiciest meat is served — it's time to give that meat a mist during the cooking process.

Misting smoked meat can help preserve moisture during the cooking process. Since smoke can draw out moisture during the hours sitting on those grates, the spray helps to put that element back into food. Even though some people might cringe at the "moist" adjective, a dry, flavorless food puck is equally cringe-worthy. Although some pitmasters or smoker brands recommend using a water bath to help maintain moisture during the smoking process, that method needs constant level checking. By misting the meat, with water or another liquid, the cook has more control over the process in an easier fashion. 

Even though smoking is a low and slow cooking method, it is not without nuance and attention to detail. Appreciating when and how much a little extra added moisture can help the final product comes with trial and error. Just like some recipes are more flavorful with a dash of seasoning or a sprinkle of spice, misting the meat could make that brisket, pork butt, or ribs even tastier.

While the low and slow smoker cooking method can create that perfect smoke ring, the time-consuming process can have some novice pitmasters worried about dry meat. One suggestion has been to mist the meat periodically. According to Prof. Greg Blonder of AmazingRibs.com, this liquid works as a "substitute for moisture from within the meat and slightly reduce shrinkage." Although the impact might not be great, any little extra can help. Also, the process adds to the "art" of smoked meat and the pitmaster might think that he is helping during the hours stood watching the smoke billow.

In addition, the wetter surface attracts the smoke aroma. By adding a liquid to the meat's surface, it lowers the temperature. Through the scientific process, Thermophoresis, the lower temperature meat attracts the smoke, which adds flavor while keeping the food cooking at a lesser heat. The end result should be a wonderfully flavorful, tender bite that will be enjoyed by all.

While there is science and art mixed into the misting process, the process can be a series of trial and error. The type of liquid in the spray bottle can change the outcome. Even the errant spray on the grates can cause a flame-up. In the end, that spritz might not be as important as the wood used, the particular cut, or even the rub, but it is another element to put the best end result on the table.

While the cook might have perfected the secret rub, the use of a liquid spray can help the overall finished product. Although people can debate the type of liquid, one factor is important. The viscosity needs to be thin enough to avoid clogging that spray bottle. Otherwise, the flavors should complement the other spices, injections, or other enhancements of the recipe.

According to BBQChamps.com, there are seven basic spritz types. They are apple cider vinegar, apple juice, beer, beef broth, melted butter, water, and Worcestershire sauce. While these options might be the most common, pitmasters have used many alternatives. From bourbon to hot sauce to even pineapple juice, the reality is that the pitmaster is looking to enhance flavor and that little spray can help.

Just like any form of cooking, the combinations need to offer balance. For example, adding extra hot sauce on top of a rub that is heavy in pepper might make the spice levels off-putting. Or, if a sweet note is not preferred, it might be better to avoid apple juice. Overall, meat on the smoker might benefit from a spritz or two during the cooking process. And, the pitmaster will need his own spritz to keep him hydrated during those hours standing in front of the flames.