Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

to spritz or not to spritz

XLegglover
XLegglover Posts: 67
edited November -0001 in EggHead Forum
Hello Everyone, I am doing a pork shoulder/loin/not sure what the heck the butcher did, anyway, it weights 24.5lbs and I am trying to decide wether or not to spray with apple juice or not to spray, I don't want it to get dry on a 15-24hr cook.
· Share on FacebookShare on Twitter

Comments

  • Hoss
    Hoss Posts: 14,600
    Spray with SOMETHIN every 30 mins to 1 hour!!!AJ,ACV,BEER,just somethin.
    · Share on FacebookShare on Twitter
  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    It won't dry out. But spritz if you want to add flavor
    · Share on FacebookShare on Twitter
  • Jasper
    Jasper Posts: 378
    Won't hurt to give it a spray before the cook but once it's in, leave it in. I wouldn't open the dome to give it a "spritz".
    · Share on FacebookShare on Twitter
  • Pdub
    Pdub Posts: 234
    that's to much work for me, let it ride, plus the liquid will work to melt your bark. In half a dozen butt cooks mine have never dried out. On the rare chance it does dry out you can always pour some of the fat from you drip tray onto the pork when you pull it. I can say though make sure to check that your drip tray does not over flow. As stike pointed out the added flavor might be nice. I like to spritz ribs.
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    XLegglover: I have got to say, I have never seen a cut of pork the looks like that one! Please, no disrespect intended. I remembered helping last night, thinking you had a bone in loin roast...NOPE!! Went back to look at the pics you posted today. (been away most all day) I think you are right on in your method! (I think your butcher needs some lessons though... :blink: ) You have made the correct decisions IMO based on the pics. Wish you the absolute best with the cook! Remember you got folks wondering about the cook, so be sure to post pics. B)

    ps...I hope you left all the bones in. They pull right out after the cook, and I do think they help with moisture and flavor. Best to you!! :)

    pps...We spritz ribs for sheen, but no spritz on butts to let the bark form, FWIW.
    · Share on FacebookShare on Twitter
  • Spaceman Spiff
    Spaceman Spiff Posts: 358
    I'm with the no spritz group.

    Better leave the lid down.

    Spacey
    · Share on FacebookShare on Twitter
  • Eggtucky
    Eggtucky Posts: 2,746
    It will NOT get dry...do NOT spritz..leave it alone and let is cook..
    · Share on FacebookShare on Twitter
  • Misippi Egger
    Misippi Egger Posts: 5,095
    240-250* dome temp. Slow cook without opening the dome ( you can peek in through the top if ya gotta look).
    I've never spritzed butts. You want the bark to form well.
    Hint: when I pull mine, I sprinkle a little of the rub on the pulled meat, then spritz it with some apple juice, then another layer, etc., then mix it all up when done. It adds extra moisture and flavor to the inner meat and sweetens it just a little - contrasting somewhat with the salt in the bark.
    Good luck.
    Post pics!
    · Share on FacebookShare on Twitter
  • XLegglover
    XLegglover Posts: 67
    Hey Little Chef, thanks for the info. I appreciate everyones help. It appears it is the upper shoulder but I can explain the rib looking bones. I did leave all the bones in!! That would be a foolish rooky mistake. Nothing takin for any comments,, you never know :) Keep an eye on my posts, I will probably update the original "25 lb pork shoulder roast" Gonna start today around noon. Thanks guys!
    · Share on FacebookShare on Twitter

Categories