Have you ever pondered whether the technique of spritzing your brisket is truly beneficial, or is it merely a culinary myth perpetuated among barbecue aficionados? When considering the art of smoking brisket, one might inquire whether the addition of a moisture-enhancing spray could yield a superior texture and flavor profile. Could this practice potentially create a more succulent piece of meat, or does it simply disrupt the integral bark formation that many pitmasters strive for? As you navigate the myriad schools of thought surrounding this technique, is it not worth contemplating how different liquids, from apple cider vinegar to beef broth, might interact with the brisket’s rich, robust flavor? Furthermore, how does the frequency of application affect the cooking process? Might it introduce a fascinating layer of complexity to your brisket, or does it risk transforming your culinary endeavor into an exercise in futility? What experiences have others had, and how do they inform your decision?