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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-02-2008, 12:57 PM | #76 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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All, I shoudl have mentioned that I tried brining a whole butt a couple years back. I brined it for 48 hours an d found it only penetrated about 1.5 inches into the meat. The only reason I think it worked this time was becuase I had quartered the butts, and there were no pieces over 3 inches thick. So the strong brine I made was able to penetrate thoroughly. The brine water when I drained it was a lovely pink color, and the meat tasted a little hammy and the flavor was ehanced from the salt. It was good. However, trying to brine a whole butt will probably just disappoint you.
These pieces were too small to deal with injecting in my opinion and is why I brined them instead. I think injecting a butt is a way to "brine" quickly. It gets a salty-solution with optional flavors added down into the meat quickly making it more moist in the end. I'm of the opinion that injecting a solution with salt into the meat gives you the benefit of brining by making the proteins wrap around the water molecules in the inject solution and trapping them in the meat while it cooks, the same as brining, except you are increasing the initial surface are the solution is exposed to by putting it inside the meat as opposed to waiting for it to fully absorb. My brining in this experiment was basically similar to an inject in my opinion, but without any sweet or flavorings added. You can add those to brines as easily as to an inject, and a lot of people do.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-02-2008, 01:11 PM | #77 |
Knows what a fatty is.
Join Date: 04-23-04
Location: Lake Creek, TX The Great Mud Sucking NorthEast
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Great job! Still think you should have tried the cherry ash rubbed one. Could of been interesting flavor and it has loads of potassium! Can't imagine how much ash I ate as a boy scout after dropping my meal onto the coals accidently.
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"Women and cats will do as they please. Men and dogs should relax and get used to that idea." Robert Heinlien |
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03-02-2008, 01:48 PM | #78 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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Good job Chris.
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XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
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03-03-2008, 10:23 AM | #79 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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I know I dont like the hammy flavor from my Ribs that are "enhanced"
so I probally wouldnt like a butt brined. |
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03-03-2008, 10:31 AM | #80 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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This expierement has inspired me. I have to do two buts for a church function this weekend. I think I am going to inject, slather and rub them both the same and then try and test the 140 degree hypothesis.
You know, the theory that once the meat reaches 140 degrees you don't get any more smoke penetration? I will start one in the oven and the other on the smoker and then when the oven butt reached 140, transfer it to the smoker. This should be sufficient validation don't you think? Given both buts will be blended together for serving I should not have that much issue taste wise. I also recall that there is one theory that you get no more smoke penetration after the first 3 hours. I may try this the next time I cook and start a butt in the oven and then add it to the smoker after 3 or 4 hours of cooking.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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03-03-2008, 10:39 AM | #81 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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Very interesting post.
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Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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03-03-2008, 10:42 AM | #82 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-03-2008, 11:27 AM | #83 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Chris,
Thanks for the experiment... I've been looking forward to the results all weekend!!!! Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-03-2008, 11:39 AM | #84 | |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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Quote:
How do the result's of Chris' experiment show that the smoke ring stops at 140/145*? I don't see any correlation in his experiment to this theory. And, BTW I am trying to test the ring, not the flavor. Although, I will have to try a taste test to see if there is any significant smoke flavor difference. I will be smoking with lump to which I add one large hickory chunk with every fuel addition.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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03-03-2008, 12:29 PM | #85 | |||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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To me, 'Smoke Penetration' is a flavoring (similar to a spice that I include in a rub or injection). While I can produce a smoke ring to say 1/4 or 3/8's of an inch depth, it is MHO that the smoke flavor continues penetrating the meat to a much deeper depth. While I agree that the smoke ring has a stronger smoke flavor, I feel that the flavor of the smoke continues into the meat long after after the smoke ring has stopped forming.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-03-2008, 12:33 PM | #86 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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OK. Now I gotcha. My mistake. I was meaning penetration as to the formation of the ring. Not at to flavor.
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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03-03-2008, 12:40 PM | #87 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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All's good.... To be honest, I am curious as to how your experiment comes out... You may be re-writing BBQ Science!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-03-2008, 12:46 PM | #88 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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FWIW Here is a pretty good (IMO) explanation on what is happening to form the "ring".
Nitrous oxide (NO), a gas, is being produced by the combustion of the wood. Nitrous oxide is a relatively unstable molecule and in the presence of heat and oxygen is oxidized to nitrous dioxide (NO₂) As the NO₂ passes over the moist meat, it comes in contact with water forming nitric acid (HN03). The acid dissolves on the moist meat surface and forms a nitrate ion (N03⁺). This nitrate then combines with the myoglobin (see above) forming a pink compound. This myoglobin – nitrate pigment is responsible for the “smoke ring” found in barbequed meats. The smoke ring is generally only ¼ to 3/8 of an inch think. The depth of the smoke ring is limited by the ability of the nitrate ion to penetrate the meat and by the temperature of the meat. Myoglobin proteins begin to denature (break apart) at about 120°F. Denatured myoglobin is no longer able to combine with the nitrate to for the pink pigment. It is important to remember that the formation of the smoke ring occurs early in the barbeque process and its maximum development requires plenty of oxygen (air) at the fire, moisture on the meat and relatively cool meat surface temperatures.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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03-03-2008, 02:17 PM | #89 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-03-2008, 03:04 PM | #90 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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yeah, I would guess that the wood ash starts to cure the meat giving it the pink color, just like tender quick, insta cure etc. Might take some wood ash, put it on the meat, refrigerate and check it from time to time and see if the you are getting the "ring".
Just a guess.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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Experiment, Mad Science Experiment, smoke rings |
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