What to Spritz Brisket With (8 Delicious Liquids to Try)

The most important part about smoking a brisket is keeping it from drying out. There are several methods for keeping the meat moist, one of which is spritzing.

Not only is spritzing your brisket an easy way to add moisture when you’re cooking low and slow, but it also helps the bark during the Maillard reaction and helps form the pink ring, which is formed just below the surface as the moisture draws in the smoke.

Below, I have included eight delicious options for you to use for spritzing brisket/

What to Remember When Spritzing

It is highly debated in the BBQ community whether spritzing is effective or not. I believe that spritzing is a great technique for keeping meat moist. But if you spritz too much and soften the exterior crust, it can prevent browning and the formation of the bark, so you need to be careful with the amount you do.

You should also wait for the exterior crust to form; don’t start cooking too early. You can remove the rub of the brisket, which helps the bark form and caramelizes. Allow the brisket to cook for 60-90 minutes before you start spritzing, then very lightly spritz it every 45 minutes while the brisket is unwrapped.

It’s also worth trying if you are smoking tri-tip, as this cut tends to dry out. Some experts say it gives it a deep smoke ring, keeps the meat tender, and stops the bark from overheating. 

What to Spritz on Your Brisket During Smoking (Our 8 Favorites)

There are some common liquid options for spritzing your brisket while it is smoking. However you can be creative and use your favorite flavors but you just need to be mindful that it needs to be thin enough to be spray through a bottle, I like to experiment and try new concoctions all the time! Our wasabi and beer mix was an interesting one!

Below are 8 of the most common options to spritz on brisket.

 Apple Cider Vinegar

Apple cider vinegar is a great, inexpensive ingredient for spritzing. It is often used in Carolina-style BBQ. It helps the bark become dark and crunchy. 

We recommend diluting it with apple juice and water. The acidity helps break down the herbs and spices in the rub and helps form the bark.

The flavor of the vinegar won’t be strong on your brisket. It cooks off just like when your cooking with white or red wine.


Beer works well for cooking and drinking, giving your brisket more moisture. The beer will stick well to the meat, and you will get a nice hoppy flavor in the crust of the brisket. The sugar in the beer also will help with the caramelization of the meat.

I have found that stouts or dark ales are best for a brisket spritz. The flavor works well with the meat and the seasonings in the rub.

Melted Butter

Butter is an excellent alternative to using oil as a spritz. It is usually used as a mop sauce, but you can heat it until it’s thin enough to be sprayed. Just melt it until it’s a thin consistency. If you need to add some water, you can if it’s a thicker paste.

Butter won’t have a strong flavor; however, it will work well to add moisture to the brisket. Note: You shouldn’t use salted butter if you already have a salt-heavy rub.

Apple Juice

Apple juice is a tasty and popular spritzing option. Its high sugar content helps the bark caramelize and gives it a light, sweet flavor profile. If you use a liquid with a lot of fructose, this assists in that brown color and super crispy bark. If you want a flavor that isn’t as sweet, dilute it with water first. 

Beef Broth

Broth is a relatively safe option for spritzing. It should be your go-to if you’re worried about your brisket becoming too salty or sweet. Many other options have a high acidity, sugar, or salt, but broth has a more neutral flavor.

As broth is low in sugar, you won’t get that same caramelization. You also won’t get the sweet flavor that you would with beer or juice. The differences are subtle, but you will notice a difference in the exterior.

Worcestershire Sauce

Worcestershire is a good option for spritzing brisket if you don’t have a salt-heavy rub. It has a stronger flavor and will add another level of flavor to your exterior, but if you find the flavor too strong, you can thin it out with water.

If you use Worcestershire Sauce, spritz the meat every 90 minutes throughout the smoke instead of every 45 minutes due to its stronger flavor.


If you prefer to keep the flavor as it is you can use water. It will add moisture to the brisket without any salt, sugar or acidity. If you prefer you could try to get the flavor in with an injection or stronger choice of wood.

8. Other Alternative Spritzes

If you want to try something different, here are some other alternatives. 

  • Red Wine Vinegar 
  • Pineapple Juice
  • Bourbon
  • Whiskey
  • Beef Stock
  • Apple Juice and BBQ Sauce
  • Wine and Water
  • Hot Sauce
  • Olive Oil

How Often Do You Spritz?

After 90 minutes, you should spritz your brisket every 45 minutes. This varies for each type of meat. Find out how often to spritz meat when smoking here.

Need a Brisket Recipe?

Looking for brisket recipes that have been tested and tasted by me? Here are my favorites

Traeger Brisket Recipe

Pit Boss Brisket Recipe

Big Green Egg Brisket Recipes

What Do I Need To Spritz?

You will need: 

  • A Brisket
  • A Spray Bottle
  • Your Chosen Liquid 
  • Any Extra Seasonings

How To Spritz Brisket

We’ve outlined the cooking process you need to take to spritz your brisket. 

Step 1: Rub your brisket with seasoning or a rub

Step 2: Fire up your smoker. Place the brisket in the smoker.

Step 3: Spritz brisket with your spray after 90 minutes. Reapply every 45 minutes- 1 hour. Let the brisket cook for 4-6 hours, regularly reapplying with the spritz.

Wrapping the Brisket (Optional)

Step 4: Wrap the brisket in aluminum foil or butcher paper and return it to the smoker. 

Step 5: Check the internal temp with a temperature probe. When it reaches an internal temperature of 195-203°F you can pull the brisket and place it in a cooler to rest.

Step 6: Let the meat rest for a while. And then, serve up your sides and enjoy your finished brisket! 

What Spray Bottle Should I Use?

Any regular spray bottle is suitable. Some spray bottles even have a function where they can work sideways and upside down. This type of bottle could come in handy if you need to spray the brisket quickly. 

How Does Spritzing Effect Flavor?

Not only does the liquid leave a residual flavor on the meat, but it also attracts smoke. This gives the brisket a unique smoke flavor. If you love an additional layer of flavor this could be the technique for you!

Is There Anything Wrong With Spritzing?

Some people spritz, some people don’t. The only major downsides to spritzing are the time it takes and the risk of the bark softening too much. Ultimately, the bark will soften anyway once it is wrapped but you want to preserve it as much as possible. 

What Is Mopping?

Mopping is an alternative method to spritzing where you apply a thicker sauce using a brush.  Both mopping and spritzing are effective methods, it depends upon how heavy you want your flavors. 

We think spritzing can help contain moisture, add flavor, and slow your cooking down! So recommend doing it! There are plenty of liquid options out there to suit every set of taste buds! You just need to experiment and find out what you like!

Do you spritz your brisket?

Smoke On!


Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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