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Old 06-12-2005, 09:47 AM   #1
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Quantum Physics and Meat

Some how or another I get the feeling that we all think that meat is some kind of translucent and semi pourous matter. Time for some mind expanding hammock time gang. Pull out what ever material you use to loosen up the neurons and set a spell.

When you cook meats, the fat and water/blood render from the inside out. That's just a fact of osmosis. Thats why the whole conversation on rubs and marinades is for fun not fact. Most of your outside rub will end up in your grease bucket. If you use a mop even more rub ends up in the bottom of the bucket. If your lucky you'll get some to stick and flavor your bark, but I have never tasted any rub in the inside of a boston butt or brisket, that wasn't mixed in while we pulled it. The only way to impart any flavor rather than the natural flavor of the beast is to inject it into the muscle or cook with wood or wood products. Low and slow keeps the juices and fats from rendering too fast leaving your meat moist and flavorful. If you have problems with meat drying out, it's either too lean to start with or you cooked it too fast and the juice ended up in the bucket or evaporating into your enviornment. Even smoke flavor is mixed into the final product as we process our finished products.

I use rubs, marinades and such all the time. Yes, meat is a semi pourous material and if you let it sit with a rub or in a brine or marinade long enough, there will be an exchange. However, to believe that fat will pass through your pourous material while osmosis is pushing the other way, just dosen't make sense to me.


Good Q!

Jack
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Old 06-12-2005, 09:52 AM   #2
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so you're saying a fat cap won't trickle through the meat?
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Old 06-12-2005, 09:54 AM   #3
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That boy's a thinker. He must have already grad-gee-ated the 6th grade.
Do some goes-inta's for us Jack.

of course I'm just joking. I hope I know part of what you know one day.
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Old 06-12-2005, 09:56 AM   #4
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Quote:
Originally Posted by Captain Morgan
so you're saying a fat cap won't trickle through the meat?
This is off topic, but...
Cappie, I've been missing your "SO you're saying" questions.
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Old 06-12-2005, 09:58 AM   #5
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Quote:
Originally Posted by Captain Morgan
so you're saying a fat cap won't trickle through the meat?
How could it get through???

Good Q!

Jack
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Old 06-12-2005, 10:00 AM   #6
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Quote:
Originally Posted by Chris Finney
That boy's a thinker. He must have already grad-gee-ated the 6th grade.
Do some goes-inta's for us Jack.

of course I'm just joking. I hope I know part of what you know one day.
I do some of my best cookin in the hammock. Expansion is my forte'

1 lb of brisket goes inta my belly with 12 oz of beer....
=D>
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Old 06-12-2005, 10:08 AM   #7
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Jack, what do you normally inject your butts with? Oh I hope it's not one of those top secrets!
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Old 06-12-2005, 10:10 AM   #8
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Originally Posted by Susan Z
Brine is the one thing that actually DOES penetrate the meat in an osmotic exchange. And the salt in the brine makes the meat suck up even MORE brine, and that way the salt is actually drawn into the meat and seasons it throughout.
True, Brining is a raw process that involves a chemically induced exchange based on salt and sugar content. Spice flavor takes a ride in with the salt. There are dry cures as well. Both involve raw materials.

Good Q!

Jack
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Old 06-12-2005, 10:12 AM   #9
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Quote:
Originally Posted by Nick Prochilo
Jack, what do you normally inject your butts with? Oh I hope it's not one of those top secrets!
Must have been.
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Old 06-12-2005, 10:19 AM   #10
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Quote:
Originally Posted by Nick Prochilo
Jack, what do you normally inject your butts with? Oh I hope it's not one of those top secrets!
Yes, brisket too.

For pork, start with Chris Lillys injection over at Big Bob Gibson's. It seems to be public knowledge and is very good. Myron just posted some kind of marinade on the food network that looked pretty good too. I tweak everything to my personal taste. Search the Food network or Basso's list. You're on your own for brisket. Beef base is a good place to start though. Texans like Dr. Pepper and it is good stuff in and on brisket. So is cherry coke. 8-[

Good Q!

Jack
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