Should You Spritz Pork Butt? Your Ultimate Guide
Season the pork butt generously with the dry rub, working into any folds of crevices in the meat. Cover all sides. Once the smoker is at 225°F, place the pork butt on the grates fat-side up. Close the smoker door/lid, and smoke for 3 hours. Combine the spritz ingredients in a food-safe spray bottle.
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Coat the pork butt in yellow mustard. Season generously with a Pork BBQ Rub. Let the pork butt rest at room temperature for 20 to 30 minutes, or until the meat starts to sweat and the rub looks moist. Place the pork butt directly on the grates of your smoker with the fat cap facing down.
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Spritzing pork butt during the smoking process is important for keeping the meat moist and slowing down the cook time. The best time to spritz is after the rub has dried on the surface of the meat, usually after a few hours. Spritz every 30-45 minutes until it's time to wrap the pork butt in foil or butcher paper.
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Spritz the pork butt with cherry cola every hour during this step. Make your cherry cola BBQ sauce during this time. 1 cup cherry cola, 1 cup ketchup, 1 cup cherry cola, ½ cup pitted sweet cherries, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 Tablespoons molasses, 2 Tablespoons Sweet Rub.
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How to Properly Spritz a Pork Butt. Using a spray bottle filled with your chosen spritzing liquid, apply a light mist to the surface of the meat throughout the cooking process. Spritzing your pork butt has numerous benefits. Firstly, it helps to keep the meat moist by adding an extra layer of moisture.
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Continue smoking low and slow until the internal temperature of the pork butt reaches 195-205°F (91-96°C). This is when the meat becomes tender and easily pulls apart. Once your pork butt reaches perfection, remove it from the heat. Unwrap it carefully. Feel free to take in the aroma that's been building.
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If you decide to take this step, leave the pork shoulder alone for at least 3 hours. Don't be tempted to start spritzing before the smoker temperature has had a chance to stabilize. You also want the pork to form a solid bark during this time. Once you begin to spritz, repeat the process every 30 to 40 minutes.
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Using apple juice to spritz your pork butt is a popular choice among barbecue enthusiasts. The natural sweetness of the apple juice can caramelize on the surface of the meat, creating a delicious crust, while also adding a hint of fruity flavor to the pork. Simply fill a spray bottle with apple juice and mist the pork butt every hour or so.
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The spritzing process also affects the tenderness of the pork butt by breaking down the connective tissues, making it easier to pull apart and enjoy. So, if you want a moist and tender pork butt, don't forget to spritz it during the cooking process. It's a game-changer! Types of Spritzing Liquids
Pork Butt Spritz
Basic Spritz Recipe. We have the mop covered, so let's move on to the spritz. Smokin with Myron Mixon has a spritzing recipe which works well on pork. The sugar in the spritz will also give your pork a lovely color. Ingredients: 3 cups apple juice; 2 cups white wine vinegar; 2 tablespoons liquid imitation butter; Method:
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Steps to Make Pork Butt Spritz. 1. In a large bowl, mix all the ingredients until they are fully incorporated. 2. After you have seasoned your pork butt, pour the spritz solution into a spray bottle. 3. Spritz the pork every 30 minutes to keep the meat moist and flavorful.
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Place the pork on the smoker and smoke the pork for 7-8 hours. Prepare the apple cider spritz and spray the pork shoulder every hour or two to keep the pork tender and moist. Let the pork rest. Once the pork has reached an internal temperature of 190-205ºF remove the pork from the smoker and let it rest for 30 minutes.
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Unwrap the pork and place it on a baking tray and use a basting brush to cover the pork in bbq sauce. Place the tray with the pork back on the hot smoker for a final 15 minutes to set the sauce. Take the pork off the smoker, cover the tray with foil and allow to rest for 30 minutes. Use two forks to shred the pork up.
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Only spritz the pork butt after it has been in the smoker for 3 hours, then spritz every 30 to 40 minutes until the wrapping stage. Avoid spritzing the top fat, as it will slow the rendering process. The best liquids to spray onto the meat are apple cider vinegar, apple juice, beer, or broth.
Pork Butt Spritz
Soda. Yes, soda can make a good spritzing liquid, thanks to its high sugar content. The sugary spritz causes the bark of the pork to carmelize. This gives it a nice crust. Be careful, though, as a little bit of soda goes a long way when smoking a pork butt. Spritz too much, and you could end up with a burnt crust.
Should You Spritz Pork Butt? Your Ultimate Guide
Close your smoker quickly to minimize heat loss. Repeat every 30 to 60 minutes until the pork's internal temperature reaches 165°F (74°C). Wrap the pork butt in aluminum foil, add any remaining spritz liquid to the packet, and continue cooking until the pork's internal temperature hits 195°F (90°C).
