When it comes to mastering the art of barbecue, the question of whether to use a brisket spritz is a hotly debated topic among pitmasters. Spritzing, AKA lightly spraying your food with liquid from a spray bottle, is a tried-and-true practice of many brisket lovers—but is it really necessary? Figure out whether you lean spritz or no spritz by learning from our pitmasters and in-house chefs.

What is a Brisket Spritz?

A spritz, whether it’s for brisket, ribs, veggies, or more (for the sake of this article, we will be focusing on brisket, though), is a simple yet powerful tool for elevating your barbecue game. It’s a flavored liquid that is used primarily when smoking brisket that keeps brisket moist, enhances bark formation and introduces subtle layers of flavor.

While every pitmaster has their own take on a brisket spritz, water or juice are usually the foundation, with flavorful additions and spices usually rounding out the mix. Some pitmasters have their secret sauces to success—like Rosalie Pareja, who swears by adding duck or beef tallow for extra richness, Doug Scheiding, who brings a unique twist with the crisp sweetness of Martinelli’s, or Nichole Daily who uses tangy BBQ sauce (not sweet). Typically, you’ll find many spritz recipes are simply water, apple juice, and some salt and pepper. For more brisket spritz building blocks though, consider adding one (or a few!) of these ingredients to your mix:

• Garlic powder

• Onion powder

• Bourbon

• Beer

• Dr Pepper or Cola

• Brown sugar (remember though, that adding sugar into the mixture can increase browning due to caramelization)

• Hot sauce

• Pickle juice

• Apple cider vinegar

• Worcestershire sauce

Pro Tip: If you’re taking inspiration from this article for a homemade rib spritz recipe, make sure to consider the different flavor profiles of the meat you’re using it on. For ribs, you’ll probably want to lean on the sweeter side.

Even though it might seem like an extra step for an already big cook, there are several key advantages to spritzing to take your brisket to the next level.

• Enhanced Flavor: Brisket recipes that use spritzes won’t seriously change flavors depending on the spritz, however, the flavor of the meat will be subtly enhanced through whatever ingredients you add into the mixture. The majority of the flavor will come from the spritz locking in moisture and drawing in smoke. As pitmaster, Diva Q explains:

• Keeps the Meat Moist: After several hours in a pellet smoker, the dry air pulls moisture from the surface of the meat. A spritz reintroduces hydration, ensuring the brisket continues to attract smoke and develop a deeper flavor for the duration of the cook. However, a word of advice from Doug Scheiding:

• Promotes a Better Bark: Spritzing helps develop that signature bark by creating the ideal balance of moisture and smoke adherence. The moisture also allows the rub to absorb better, enhancing the final crust.

• Supports Smoke Ring Formation: A smoke ring is that epic pink band that appears just below the surface of smoked meats. Spritzing encourages the chemical reaction that creates the smoke ring—a hallmark of great barbecue. As Diva Q puts it:

• Targeted Hydration: Spritzing doesn’t need to be constant and all over the brisket. As some pitmasters, like Dough Scheiding, recommend, it can be used sparingly to focus on areas that need it most:

Cons to Spritzing

While spritzing has its perks, it’s not without its drawbacks. Here are a few potential downsides to keep in mind before you start spraying down your brisket.

• Monitoring and Effort: Traeger smoking is known for its Set-It-And-Forget-It technology, and spritzing demands periodic attention, which means you’ll need to monitor your brisket and be ready to spritz at the right intervals. For some chefs, like Nichole Daily from Traeger, this can be an unnecessary step:

• Lowers Cooking Temperature: Every time you open the grill to spritz, you lose heat. This can extend cooking times or disrupt the steady temperature needed for consistent results. Since brisket needs an internal temperature of 195°F minimum and will typically cook between 225°F and 250°F, the extra moisture from spritzing can add 10 to 20% to the cooking time. Because of this, you can’t rely on cook time as much to figure out the doneness of your brisket. Make sure to use a wireless internal meat thermometer to help you know when to take your brisket off the grill.

• Potential for Uneven Bark: Over-spritzing or uneven application can lead to a soggy or patchy bark, which defeats the purpose of creating that beautifully textured crust.

• Doesn’t Impact Tenderness: While spritzing enhances flavor and bark, it won’t make your brisket more tender. As Diva Q explains:

• Less Common with Brisket: Spritzing is a go-to technique for ribs, but it’s less common for brisket, where other methods like wrapping a brisket are often prioritized.

While this article has primarily covered spritzing brisket, we would be remiss if we didn’t quickly mention the tips and benefits of spritzing other meat and foods. Ribs and pork butt and shoulder benefit a lot from a good spritz since it helps keep them moist. You can also spritz chicken to create a crispy skin, steak to maintain sear quality, and seafood like salmon, shrimp, and scallops to help prevent them from drying out while being smoked. You can even spritz vegetables like corn and asparagus to add a smoky flavor profile and even fruits with sugar water or citrus for caramelization.

Now let’s get into tips:

Timing is Everything

The key to timing your spritz is that you don’t OVER spritz. Over-spritzing can cool down then the brisket and slow down the cook. To avoid over-spritzing, make sure to have your technique down and ready to go.

Control the Bark

When it comes to spritzing, controlling the bark is one of the most important factors. The bark – the epic crust made up of seasonings, rendered fat, and smoke – is a defining feature of great barbecue. You’ll want to manage the bark to keep it from drying out by spritzing to keep the surface of the brisket moist so that you can have a firm, crackling bark, not a tough or unpleasant one.

Just because you decide to spritz doesn’t mean you have to give up wrapping. Simply spritz before wrapping your brisket in butch paper or foil to lock in moisture and help tenderize the meat during the final stage of cooking.

Adjust With the Weather

In dryer climates or on windy days, spritz more often to keep your brisket from drying out faster.

Make sure to read our articles about grilling in hot weather so that you can prepare yourself for anything that comes with hotter weather.

So, what’s your take? To spritz or not to spritz?