El consejo para que la carne ahumada quede más jugosa es rociarla con agua
Mientras se disipa la neblina blanca del ahumador, el maestro parrillero puede ayudar a que la carne quede más jugosa rociándola con agua durante la cocción.
Spritzing smoked meat with water helps retain its moisture during cooking. The smoke draws out moisture during the hours the meat spends on the grill, and spritzing returns some of that liquid to the food. Some experts prefer a water bath, but that method requires constant monitoring of the water level; by spritzing, the cook has better control over the process.
According to Professor Greg Blonder of AmazingRibs.com, the liquid acts as a substitute for the meat's internal moisture and slightly reduces shrinkage. The effect isn't dramatic, but any help is welcome.
The type of liquid also influences the result. According to BBQChamps.com, there are seven basic types of marinade: apple cider vinegar, apple juice, beer, beef broth, melted butter, water, and Worcestershire sauce. Its viscosity should be low enough not to clog the spray bottle, and its flavor should complement the spices.
Balance matters. Adding extra hot sauce to a mixture that's already quite peppery can be overpowering, and apple juice isn't a good idea unless you're aiming for a touch of sweetness. Generally, smoked meat benefits from a little moisture during cooking.
