SWEET PIT SPRITZ ready to use Spritz Bottle 500ml. 90% Aus ingredients!

The Worlds 1st Ready to use Marinade Spritz Bottle 500ml 600g with a heavy duty dual spray/mist trigger. Gluten free, MSG free. Spray any meats! Made in Australia with 90% Aussie ingredients.

What do you spritz your Ribs with? is a question asked over and over in BBQ forums and Comps. Our USA/Aussie mate Cliff from Bulldozer Barbecue has been developing and using his own Spritz for over 20 years, no-one else offers a  ‘Ready to go’  Spritz Spray Bottle in Australia or in the U.S. !  Spin close the Sprayer to the X setting when not in use, to prevent leakage.
We also offer our own 500ml SPRITZ BOTTLE for Spritz spraying your blend, or any Pickle Juice.

This is a delicious sweet, mild blend of fruit juices, real cherries, vinegars, spices, garlic, and ginger, that can win a BBQ Comp, or impress your mates at home.

Wet meats absorb more smoke! The smoke flavour, wet seasonings, and Spritz are absorbed down into the meats as they slowly relax and cook. Use this Spritz for the 1st couple of hrs to continually add flavour boosts to your Pork & Beef Ribs, Brisket, and Pulled Pork.
N.B. Each time you spray meats, it cools the meat surface and adds approx 10mins to the cook..

Spray your meat when loading the Smoker, then at 30-60 min intervals. Serious BBQ Competitors spray a fine mist as a final flavour boost just before turn-ins, to get high flavour scores, and to even WIN Comps.

What does spritzing really do?  (see our Blog Page for more)

Spraying a fine mist of flavoured Spritz solution moistens your meats surface to help smoke stick to it, the smoke is then absorbed into your meats. The Rub seasonings get wet and are pulled down into the meat as it is heats up and relaxes, this increases the depth & colour of your Smoke Ring, and draws the concentrated surface Rub flavours deep down into the meat.

Spray meats as you place them in the Smoker, then every 30 mins or so. Do a fine spray mist, as a heavy spray will rinse the Rub off.

Some say that spritzing makes meats moist & juicy, but PICKLE JUICE is the only liquid that moistens and tenderizes the surface of meats. We use MOIST MEAT BOMB and water to tenderize and make meats moist and juicy, large meats like Briskets, Pork, or Roasts need to be injected, but thinner meats like, Chicken, Turkey, Wings Ribs, can be Brine/submerged.