Recipes.

Every one of these is built around a can. Swap the can, swap the whole flavor profile. Spritz timings are called out step by step.

One can of cola, a fine mist every 45 minutes, and the darkest bark you have pulled off a backyard smoker.

Canned pineapple juice has exactly enough sugar to lacquer chicken skin without burning it to carbon. Forty five minutes, start to plate.

The 3-2-1 method without the foil crutch. Hard cider does the tenderizing and the bark stays where you built it.

The cheat sheet

Match the can
to the meat.

If you only remember one thing from this whole page, remember this. Sugar builds color, acid tenderizes, and beer does a little of both.

Beef & brisket	Cola, root beer, dark beer. Sugar for a deep bark.
Pork & ribs	Hard cider, apple juice, apple cider vinegar mop.
Chicken	Pineapple juice, ginger ale, light lager.
Turkey	Apple juice or a thin butter and stock mix, strained.
Fish	Sparkling water or light beer. Go easy, go late.
Vegetables	Beer or plain sparkling water to stop the edges drying out.

Pick a can

Anything thin enough to mist is fair game.