it's a myth that spritzing keeps bbq moist. Another myth is that a water pan keeps meat moist. if meat is tough you've cooked it too long and/or too high a temp. You need to understand the temp inside your smoker, then you'll be good to go. If you're just starting out, try to keep the smoker internal temp closer to 225, it will give you more room for error than a higher heat cook.
post #796 of 934
9/16/12 at 6:50pm