Jack W.
Sous Chef
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
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