The application of a flavorful liquid to a brisket during the smoking process is a common technique in barbecue. This liquid, often referred to by a specific term, serves to add moisture and flavor, preventing the meat from drying out during the extended cooking period. An example is a mixture of vinegar, Worcestershire sauce, and spices, applied periodically to the brisket’s surface.
This practice offers several benefits. It contributes to a richer, more complex flavor profile, enhances the bark formation, and promotes a more tender and juicy final product. Historically, this method evolved from the need to preserve meat and impart desired tastes, becoming a staple of barbecue traditions across various regions. The liquid’s composition and application frequency are often closely guarded secrets, passed down through generations of pitmasters.
