Slaughterhouse Spritz

Discussion in 'Poultry' started by av8tor, Nov 26, 2009.

  1. av8tor

    av8tor Meat Mopper

    Just curious the frequency that you folks spritz your bird while smoking? I have been doing 1-hour intervals.
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Just the way you should be doing. Keep it up And QVIEW
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is correct...[​IMG]
  5. av8tor

    av8tor Meat Mopper

    Thanks - here is a pic at 151º IT It is a 10lb breast

    Brined 8 hours with the Slaughterhouse brine and used the Slaughterhouse Spritz using Captain Morgan spiced rum for the Whiskey. We also injected it with Creole Garlic injection.
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looking good [​IMG]
  7. springer

    springer Newbie

    what does spritz mean?
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    A seasoned spray ya can use on yer meats.

    Slaughterhouse Spritz (Good fer everthin!)
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar
  9. av8tor

    av8tor Meat Mopper

    Well it tasted awesome but my wife did not like the texture of the meat (it's a thing she has). Does the brine make the meat softer, or was it because I pulled it at 163º? Normally we fry our turkeys even though I have been smoking for 6-years so I am new to the brine. It was in brine for 8-hours.
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Was it an enhanced bird? See the reason fer enhanced birds is cause joe consumer usually overcooks the bird, so, they enhanced em to protect from havin a dry bird. So if ya cook it right it could come out a bit mushy. A brine will also break down meat over time, but I ain't never had one come out like that from brine.

    What temp did ya smoke at?
  11. av8tor

    av8tor Meat Mopper

    Not sure if it was enhanced or not. Smoked it at 300º till I went over 140º IT then lowered it to 275º
  12. smokeon

    smokeon Smoke Blower

    I used the Slaughterhouse recipies as well. Thankyou for posting them. Couple of questions.

    1. I had major difficulty with the injection. The syringe and needle kept plugging up from the italian dressing spices (el cheapo unit from bed bath and beyond). What syringe do you guys recommend.

    2. My wife doesn't like the taste of whiskey, so I just left it out of the spritz. What does the whiskey add to the flavor?

    3. With the spritz, do you just use a spray bottle to apply it?
  13. travcoman45

    travcoman45 Master of the Pit OTBS Member

    You can give it a whirl in the blender or ya can strain it to. I use a Cabela's SS unit I bought a while back. Once in awhile it gets plugged but a little extra push blows it right out.

    You really won't taste the whiskey in the spritz, it adds some grain flavour an a bit a sweet along with the apple cider. Don't hurt really if ya don't like it.

    I just use a cheap spray bottle, keep it in the fridge ready ta roll!

    Glad ya liked the recipes. I enjoy sharin em.
  14. travcoman45

    travcoman45 Master of the Pit OTBS Member

    AV8TOR, I wonder if ya didn't have an enhanced bird. I noticed the mega mart had some that were 12% enhanced! That an a brine could give ya a softer meat texture. I smoked this years bird between 325°-350° an the meat was firm. It was a 6% enhanced bird that I brined as usuall.

    Don't give up. Try it again. Maybe try a bit higher smokin temp. Ours had great flavour (Smoke an taste) an like I said, was a firm meat.

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