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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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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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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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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.
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Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork. Wrap the pork. Spritz pork one more time, then wrap with foil or peach paper. Return to smoker and smoke at 225°F for approximately 4 more hours. Check temp. Pork should have an internal temperature of between 195-205°F.
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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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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).
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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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After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. 4. Once the internal meat temperature reaches 165°F, wrap the pork in aluminum foil. 5. Place the pork back in the heat and cook until the internal meat temperature reaches 200°F. 6. Remove the pork butt and allow it to rest for at least 1 hour.
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Cook pork butt until it reaches an internal temperature of 200°F. The Best Spritz For Pulled Pork. There are lots of different spritz liquids you can use when smoking pork butt for pulled pork. Sticky acidic liquids work best. The extra stickiness helps the smoke stick to the surface of the meat, making a smokier pork butt.
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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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Smoke - Target 250 degrees Fahrenheit for the first 3 - 4 hours. Spritz - After 3 - 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap - After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in.
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When Cooking a Brisket or a Pork Butt: To Spritz or Not To Spritz? Spritzing is a technique used in BBQ that is said to help keep your meat moist. Typically it's done using a spray bottle and some sort of liquid. It seems like apple cider vinegar is the most commonly used liquid, but I've also seen water, apple juice, and all sorts of crazy.
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When to Spritz Pork Butt. When cooking a pork butt, knowing when to spritz can make a huge difference in the taste and tenderness of the meat. Spritzing refers to the process of using a liquid spray to keep the pork butt moist and add flavor throughout the smoking or grilling process.
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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.
