When embarking on the culinary adventure of smoking a brisket, one often encounters a pivotal query: should I spray my brisket while it’s being smoked? This inquiry transcends mere preference and taps into the intricate science of flavor infusion and moisture retention. Is there a distinct advantage in using a spray during the smoking process? Might this technique affect the Maillard reaction, thereby influencing the development of that elusive bark? Furthermore, what types of sprays are considered optimal — perhaps a vinegar-based solution, apple juice, or even a well-crafted marinade? As the hours pass in the smoke, could periodic spraying contribute to a succulent texture, preventing the meat from drying out while simultaneously enhancing the smoky essence? What implications does this have for the final presentation? Is it possible that the customary practices of smoking brisket are ripe for re-examination in light of such a seemingly quaint technique? Navigating these questions could profoundly impact the overall grilling experience.