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Nebraska | This is for pork but may give you an idea, otherwise it’s a great place for research.
https://www.smokingmeatforums.com/threads/jjs-tangy-pulled-pork-fini...
Used the spritz for some too dry pork shoulder (followed a thread debating whether to wrap at 165 or not and got talked into not wrapping- mistake). Anyway, the finishing sauce saved me, some said best ever eaten (they were being nice) others didn’t like the vinegar taste. Know your audience. I’m Nebraskan so should have went for the KC style.
I’m definitely not an expert, but since I’m learning I’m not afraid of mistakes. What I’d do is just smoke some hamburgers using your different spritzers. Cheap and quick results. I’d use a dark /heavy beer for the flavor. Sugar from juice won’t hurt, should give the bark. Vinegar is up to you, can’t remember ever having it on beef, just pork.
Just got back into Worcestershire. First time in years, I bought a couple bottles of evidently better stuff, love it now and using it a lot more. I’d start there with beef. | |
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Using beer and apple cider vinegar to spritz briskets in a smoker?
