The practice involves periodically moistening a beef brisket during the smoking process with a solution primarily composed of fermented apple juice. This technique is often employed by barbecue enthusiasts and competitive cooks. An example would be spraying the surface of the meat every hour with a mixture of apple cider vinegar, water, and sometimes other flavorings.
This technique serves multiple purposes, including preventing the surface of the brisket from drying out and forming an overly thick bark. The acidity of the apple cider vinegar can also help tenderize the meat and contribute to a more complex flavor profile. Historically, this method reflects an adaptation of traditional barbecue techniques, refined through experimentation and shared knowledge within the barbecue community.
