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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   BlackHawk Brisket Version 1.0 - The Details (https://www.bbq-brethren.com/forum/showthread.php?t=135353)

Ag76 06-18-2012 01:28 PM
Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?

Boshizzle 06-18-2012 08:41 PM
Quote:
Originally Posted by Ag76 (Post 2099018)
Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
Brisket is a big cut of meat that takes a long time to come up to temp. Plus, I use indirect heat.

Boshizzle 06-20-2012 07:24 AM
Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136179

BlackHawk brisket version 2.0 with a couple of minor modifications to the process here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136061

Will work for bbq 06-23-2012 01:41 PM
Awesome thread and great looking brisky.

Pitmaster T 06-23-2012 04:27 PM
Video here

Boshizzle 06-23-2012 08:25 PM
In the spirit of keeping all the related threads together, here are a couple more.

THe Maillard reaction, Beef, Baking Soda

http://www.bbq-brethren.com/forum/sh...d.php?t=136441


BlackHawk Brisket v2.0

http://www.bbq-brethren.com/forum/sh...d.php?t=136061

willbird 07-19-2012 08:09 AM
Quote:
Originally Posted by Pitmaster T (Post 2087844)
pH ValueH+ Concentration Relative to Pure Water

10 000 000 battery acid
1 000 000 sulfuric acid
100 000 lemon juice, vinegar
10 000 orange juice, soda
1 000 tomato juice, acid rain
100 black coffee, bananas
10 urine, milk
1 pure water
0.1sea water, eggs
0.01baking soda
0.000 1 ammonia solution
0.000 01 soapy water
0.000 001 bleach, oven cleaner
0.000 000 1 liquid drain cleaner
The pH Scale: Some Examples
Just started into the thread, but battery acid is dilute sulfuric acid, 33.5% to be exact, so sulfuric should be more acid than battery acid :-)

MS2SB 07-19-2012 11:20 AM
And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction

Boshizzle 07-19-2012 07:18 PM
Quote:
Originally Posted by MS2SB (Post 2141410)
And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction
Thanks for the link!

mrboy 07-19-2012 10:09 PM
Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.

El Ropo 07-19-2012 10:21 PM
Quote:
Originally Posted by mrboy (Post 2142262)
Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.
It's black magic! Any master chef/BBQ person will tell you that you gotta cook'em for 22 hours to properly render out the fat and get enough mesquite smoke flavor into the meat!:twitch::wacko::boxing:

Boshizzle 07-19-2012 10:23 PM
Quote:
Originally Posted by mrboy (Post 2142262)
Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.
Yep, you read it right. Hot n Fast is how I roll.

shirknwrk 07-20-2012 04:15 AM
Now THOSE are burnt ends... like the ones you got at Arthur Bryant's on Brooklyn (KC) before they started charging for them.... Yes, they were free with your order... a long time ago.


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