I did the test and found out the difference between natural and sprayed brisket, and it’s a more tender brisket and a lot of flavour. That’s because by spraying the meat during the cook you slow down the cook so it’s getting more time to break down the connective tissue and melts the collagen.
I am going to give you the best recipe for the spraying liquid to spray your brisket with. Just follow the steps on how to use it for your next brisket.
- A brisket of course
- Fleur de sell and Ground black pepper
For the spraying liquid
- 1 part salt
- 1/2 part ground black pepper
- 1 part paprika powder
- 1/2 part onion powder
- 1/2 part garlic powder
- 1/4 part cumin powder
- 1/4 part cinnamon powder
- 1 litre of hot water
- 1 shot glass of whisky
- 1 tbsp of Worcestershire sauce
- Start by trimming the brisket and get rid of most of the outer layer of fat. There is no point in leaving it on if you are going to spray the meat. The spraying liquid is mostly water, and fat and water don’t mix.
- After trimming, we season the brisket but keep it simple. Just sprinkle on an even layer of salt and pepper.
- Then we start up the smoker with an indirect temperature of 140°C (284F). Put the brisket in and stick a thermometer in the meat. Close the lid.
- While the brisket is picking up smoke, we can make the spraying liquid. Mix the dry ingredients for the liquid and mix it with 1 litre of hot water. You can use my coffee maker method to do this.
- After that, we add the whisky and Worcestershire sauce and pour it into a spraying bottle.
- After 2 hours of smoking, the brisket has a nice smoke colour, and now we can start spraying. Spray just enough of the liquid to get the meat wet. Close the lid directly before the smoker loses too much heat. Repeat this process every 30 minutes until the meat reaches a core temperature of 96°C (205F).
- Wrap the brisket in butcher paper and put it in a cooler to rest for at least one hour or longer if you want. Inside the cooler, the brisket stays warm for very long.
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