Spritz King was developed by food professionals in Portland, Oregon. They created this cool product through hours of sampling, testing, tasting, and cooking and it is a must have for novice and expert grill and barbecue cooks. Their spritz was created using premium ingredients without artificial flavors or fillers. Spritz King ensures a rich and true flavor by steeping dry ingredients in the liquids and immediately hot filling in high-quality glass bottles.
Why Spritzing is the Secret to a Juicy Brisket
Spritz King developed the ideal ratio of ingredients to maximize the Maillard reaction that boosts caramelization, enhances the flavor of your food, and maintains moisture when smoking and grilling. Their flavorful culinary basting spray is ideal for smoking, and grilling meats and vegetables, and can even be used on the food you put in your air fryer. In addition to elevating your cooking, the Spritz King is less messy than using a basting brush, is less wasteful, and eliminates the risk of cross-contamination.
Spritz King offers two varieties of Spritz, Original (sweet and savory) and Chipotle (smoky and spicy). I recently smoked a brisket and decided to use the Original Spritz. Here is how I prepared and smoked the brisket. I will share some of the tips I have learned from smoking brisket, but probably nothing new to Planet Barbecue.
Trimming a 15-pound USDA prime brisket is the first step, and it’s much easier to do when the meat is cold. After trimming, the brisket gets a light spritz of Spritz King Original to help the rub stick better. Steven Raichlen’s Brisket Rub works perfectly for seasoning, coating the brisket evenly on all sides. Once trimmed and seasoned, the brisket sits on the cutting board for about 30 minutes to take the chill off—this prevents a cold brisket from going into a hot smoker, which can affect cooking time. To keep an eye on the temperature, a wireless thermometer is inserted into the thickest part of the brisket, allowing for easy monitoring from a phone.
How to Smoke Brisket
While I prepared the brisket my pellet smoker was heating up. I decided to use the pellet smoker since it requires minimal supervision. The pellet smoker makes it easier to control the temperature and prevent drops and spikes in temperature. Significant changes in the temperature of a smoker can cause uneven cooking. I also set up two drip pans with beer under the brisket to creature moisture in the smoker and to keep the heat from blasting straight up onto the brisket.
In my experience pellet smokers produce more smoke at lower temperatures than higher temperatures. I start with the smoker at 225 degrees for the first four hours to maximize the smoke. After the first four hours I quickly opened the smoker to check for any dry spots. It looked good so I closed it up and increased the temperature to 240 degrees. Leaving the smoker open for extended periods will drop the temperature. After another hour, the brisket is checked for dry spots and given a quick spritz to keep it moist. This process repeats every hour, ensuring the brisket stays juicy and flavorful throughout the smoking process. Once the brisket hits the stall (around 160-170°F), the smoker temperature is increased to 250°F to help push through the stall and finish cooking.Once the brisket was through the stall, I removed it from the smoker to wrap. Smoking time from start to wrap was eight hours.
Two pieces of butcher paper are laid out on the counter, ready for wrapping. The paper and the brisket get one final spritz of Spritz King Original to lock in moisture. After spritzing, the brisket is wrapped tightly in the butcher paper and promptly returned to the smoker. It takes about 3 more hours for the brisket to reach an internal temperature of 200°F. Once it hits the target temperature, the wrapped brisket is removed from the smoker and left on the counter for 30 minutes to cool slightly. To finish, the brisket is placed in a cooler to rest for 2 hours, ensuring the juices redistribute evenly. It’s important not to put the brisket directly into the cooler right away, as carryover cooking can cause it to overcook.
The Results
Finally, it was time to slice the brisket. I have sliced a lot of briskets over the years, but it has been a while since I sliced one in front of my friends. It was fun to slice a brisket in front of people who have never watched it in person. A few of my friends have never eaten smoked brisket. It looked fantastic. I even had friends that were picking pieces of brisket from the cutting board before it was served.
The kitchen filled with a great smoky aroma as soon as I removed the brisket from the cooler. The smoke, the rub, and the Spritz King created a delicious bark. I enjoyed the balance of crusty exterior with the tender inside of the brisket. The brisket flat passed the pull test and the point was juicy. No one left hungry! Thanks to Spritz King for sending me their Original Spritz to boost the flavor of my latest brisket.
Recipe
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