Truly a great bourbon BBQ spritz that will keep low and slow cooked meats from drying out. Use this spritz on brisket, pork roasts, and ribs. The bourbon adds a nice liveliness but will not overpower the flavor of the meat.
Please note that we developed this recipe using Four Roses Bourbon. But, please feel free to use your bourbon of choice.
What is the difference between a BBQ spritz and a mop?
Pitmasters far and wide have used some form of liquid to keep their low and slow barbecue briskets, ribs, and pork roasts from drying out. They did this in one of two ways. The first is the mop, and the second is the spritz. So what is the difference between these two?
- Spritz: Typically, a BBQ spritz is a simple combination of apple cider vinegar and apple juice. Some Pitmasters use apple juice only. You can also add bourbon, honey, broth, or soy sauce to this combination.
- Mop: Traditional barbecue mops contain a liquid base like apple cider vinegar or apple juice but can also include brown sugar, maple syrup, seasonings, and even barbecue sauce. Mops can be thicker and are usually applied with a mop brush.
When do you use a BBQ spritz?
Spritzing usually happens during the second half of cook time. There is a lot of grumbling in the barbecue community about whether or not to use a spritz. However, the type of cooker you’re using is a good determinant of whether or not you need a spritz in the first place. If you are using a water smoker to cook a brisket, the chances are that you will not need a BBQ spritz at all. Why? Because water smokers produce humidity which will keep the meat moist inside the cooking chamber.
If you are using a pellet grill or offset smoker, you’ll notice dry patches on the meat after a few hours. This is a good indicator that you need to apply a BBQ spritz. Please note that if done properly, applying a spritz or mop DOES NOT wash off the rub on your smoked meats.
Ingredients for Bourbon BBQ Spritz:
- Apple juice
- Real maple syrup
- Soy sauce
- Onion powder
How to Make and Use a BBQ Spritz:
- Place all ingredients into a saucepan, and let the bourbon BBQ spritz mixture come to a simmer over medium-high heat.
- Remove from heat and let it cool for 5 minutes.
- Transfer to clean kitchen-safe spray bottle and use. Keep your spritz warm (not hot) during the cooking process.
- When spritzing meat, keep a fair distance from it. The object is to create humidity, not assail your smoked meats with a targeted shot of spritz. If you choose to use this recipe as a mop, gently dab the liquid on with a mop brush.
Bourbon BBQ Spritz
- 1/2 cup apple juice
- 1/4 cup maple syrup the real stuff
- 1/4 cup bourbon Four Roses
- 2 teaspoons soy sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon allspice
- In a medium saucepan, bring all ingredients to a low simmer until the brown sugar has melted through; 2-3 minutes stirring often. Remove mixture from heat and let the mixture cool for 20 minutes.
- Pour spritz mixture into a clean spray bottle.
- To use: spray meats during the latter stages of the cooking process and right before wrapping meats.
- You can make this spritz up to 5 days ahead of time. Simply bring it to room temperature before using it.