拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-24-2009, 10:05 AM   #1
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Default Smoke flavor penetrating meat (Pork)

In another thread, there was an assertion made that: "Smoke penetration beyond a half inch is a myth" & "The meat deep inside has no smoke flavor"
We were discussing pork butts at the time.

At least one of these quotes was attributed to Ray Lampe (Dr. BBQ)

This would mean that for 25 years, I have imagined the smoke flavor in my pork?

I don't agree with the assertions made, and while I am the first to admit when I am wrong, I think there must be some misunderstanding.

IMHO - Beef (aka brisket) doesn't accept smoke as readily as pork, so I may could agree that smoke won't penetrate as deeply in beef as it does pork, but to say the meat deep inside a pork butt has no smoke flavor is in direct conflict with my experience (and taste buds)

What is your experience?
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Old 10-24-2009, 10:55 AM   #2
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Default

Quote:
Originally Posted by jshepwnc View Post
In another thread, there was an assertion made that: "Smoke penetration beyond a half inch is a myth" & "The meat deep inside has no smoke flavor"
I kind of agree with this. Unless you inject, the interior of a pork butt will usually taste like roasted pork. I smoked a 6lb bone in butt yesturday for 10 hours or so and no foil. Great taste, but the interior still tasted like roasted pork.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Old 10-24-2009, 11:17 AM   #3
HoosierTrooper
Full Fledged Farker
 
HoosierTrooper's Avatar
 
Join Date: 06-25-07
Location: Jeffersonville, Indiana
Default

I think people confuse absorption with adsorption. The best explanation of adsorption of smoke particles I've ever read likened it to dust settling on a sofa. Some of the dust particles(smoke)find their way through the surface because of small openings, but, barring any large tears or holes, none of it will penetrate very far. The majority stays on the surface of the sofa/meat. I wish I could remember who wrote that and give them the proper credit.

I believe pulled pork is always better after it is mixed up thoroughly and sets for awhile because some of the flavor of the smoke/bark on the surface is transferred to the interior meat that wasn't exposed to the smoke.
__________________
Chargriller with side fire box
Two WSM's-18.5 and 22.5
Masterbuilt electric
Certified MOINK Baller 11-9-08
HoosierTrooper is offline   Reply With Quote


Old 10-24-2009, 11:56 AM   #4
jagardn
Full Fledged Farker
 
Join Date: 09-19-09
Location: Bradenton, FL
Default

It seems I get more flavor with longer rest times. When the juices redistribute maybe more of the outer smoke flavor gets deeper. Maybe its just coincidence.
__________________
Primo Oval XL, Primo Oval JR, BBQ Guru DigiQ II, RED Spash-Proof Super-Fast Thermapen
jagardn is offline   Reply With Quote


Old 10-24-2009, 12:37 PM   #5
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Default

Quote:
Originally Posted by HoosierTrooper View Post
I think people confuse absorption with adsorption. The best explanation of adsorption of smoke particles I've ever read likened it to dust settling on a sofa. Some of the dust particles(smoke)find their way through the surface because of small openings, but, barring any large tears or holes, none of it will penetrate very far. The majority stays on the surface of the sofa/meat. I wish I could remember who wrote that and give them the proper credit.

I believe pulled pork is always better after it is mixed up thoroughly and sets for awhile because some of the flavor of the smoke/bark on the surface is transferred to the interior meat that wasn't exposed to the smoke.
Oh yeah - You got to mix it with the bark that is the best part.
__________________
WSM, UDS, Deep South Medium, and Deep South Junior GC - iBQ'n BBQ Team co-owner TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Old 10-24-2009, 12:41 PM   #6
Psyco Realm
On the road to being a farker
 
Psyco Realm's Avatar
 
Join Date: 07-11-09
Location: temple city, CA
Default

nothing beats a whole hog Q for that fine array flavors
Psyco Realm is offline   Reply With Quote


Old 10-24-2009, 12:43 PM   #7
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Default

Quote:
Originally Posted by HoosierTrooper View Post
I believe pulled pork is always better after it is mixed up thoroughly and sets for awhile because some of the flavor of the smoke/bark on the surface is transferred to the interior meat that wasn't exposed to the smoke.
This.
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Old 10-24-2009, 02:15 PM   #8
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Default

Quote:
Originally Posted by jagardn View Post
It seems I get more flavor with longer rest times. When the juices redistribute maybe more of the outer smoke flavor gets deeper. Maybe its just coincidence.

Ding, ding, ding!

The first thing you said.

Here is how you can prove it to yourself and others.

Smoke two butts, roughly the same size, for the same amount of time, side by side on the same smoker.
When time to remove:
Take one and wrap in the foil and rest for 1 hour.
Take the other, immediately after removing from grate, slice the outer 2 inches off leaving a square shaped hunk of pork. Get at least 1 inch of the meat off near the bone also. Immediately pull this piece and taste.

I bet you'll be surprised, I was.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 10-24-2009, 04:23 PM   #9
HoosierTrooper
Full Fledged Farker
 
HoosierTrooper's Avatar
 
Join Date: 06-25-07
Location: Jeffersonville, Indiana
Default

I have really been questioning the idea of redistribution of juices theory. I have become convinced, based on my own observations of meat while it's cooking and immediately after it's done, that there is no evidence to show this occurs. The most common theory is that as meat cooks the juices are driven into the center of the meat and then as it rests the juices somehow flow back to every corner of the meat. The idea of liquid flowing up to the top and sideways to the outer edges defies the law of gravity. If the juices somehow are forced to the center then how does one explain the visible juices that are exiting the meat and dripping off while it's cooking? And how does one explain all the juice that's in the foil from a brisket or pork butt? If the juices are being forced into the center wouldn't the foil pouch be empty?

I've sliced brisket, pork loin and steak straight off the grill and looked at the slices. I've also pulled pork butts immediately.The moisture content always appears evenly distributed through the entire slice or piece of pork butt. I've never seen a pool of liquid in the center and the rest of the slice is dry.

Has anyone ever taken measurements of the moisture content in the center of a brisket,steak or butt and compared that to measurements taken at various places out to the edges?

I'm convinced this redistribution of juices theory is another one of those things that gets thrown out on a regular basis, but has anyone ever actually proven it happens?
__________________
Chargriller with side fire box
Two WSM's-18.5 and 22.5
Masterbuilt electric
Certified MOINK Baller 11-9-08
HoosierTrooper is offline   Reply With Quote


Old 10-24-2009, 04:26 PM   #10
HoosierTrooper
Full Fledged Farker
 
HoosierTrooper's Avatar
 
Join Date: 06-25-07
Location: Jeffersonville, Indiana
Default

Quote:
Originally Posted by vr6Cop View Post
This.
Huh?
__________________
Chargriller with side fire box
Two WSM's-18.5 and 22.5
Masterbuilt electric
Certified MOINK Baller 11-9-08
HoosierTrooper is offline   Reply With Quote


Old 10-24-2009, 05:25 PM   #11
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Default

Quote:
Originally Posted by HoosierTrooper View Post
I think people confuse absorption with adsorption. The best explanation of adsorption of smoke particles I've ever read likened it to dust settling on a sofa.
I didn't even know adsorption was a word.
As usual I continue to learn from the Brethren
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Old 10-24-2009, 06:27 PM   #12
Smokinrubcom
Full Fledged Farker
 
Join Date: 09-01-08
Location: Huntsville,Alabama
Default

Quote:
Originally Posted by HoosierTrooper View Post
I think people confuse absorption with adsorption. The best explanation of adsorption of smoke particles I've ever read likened it to dust settling on a sofa. Some of the dust particles(smoke)find their way through the surface because of small openings, but, barring any large tears or holes, none of it will penetrate very far. The majority stays on the surface of the sofa/meat. I wish I could remember who wrote that and give them the proper credit.

I believe pulled pork is always better after it is mixed up thoroughly and sets for awhile because some of the flavor of the smoke/bark on the surface is transferred to the interior meat that wasn't exposed to the smoke.
What he said

Mike
__________________
SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub
Smokinrubcom is offline   Reply With Quote


Old 10-24-2009, 07:13 PM   #13
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Even though I mix the pulled pork well to distribute the flavors, one thing we have done at big barbecues (where there are like 6 to 10 butts pulled) is to return aluminum pans full of pulled meat to a low temp smoker.

This sort of gives it all a little flavor bump.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 10-24-2009, 10:00 PM   #14
cds9333
On the road to being a farker
 
Join Date: 09-06-08
Location: Wichita, KS
Default

Quote:
Originally Posted by HoosierTrooper View Post
I'm convinced this redistribution of juices theory is another one of those things that gets thrown out on a regular basis, but has anyone ever actually proven it happens?

While I can't prove anything about the moisture content and other points, I will say that a gravity argument doesn't necessarily work here. While I haven't had much study into the specifics of muscles, I do know they are made of fibers (or to think of general meat terms, the grain). If the resting of meat does allow redistribution of moisture within the meat, it may be due to capillary action. http://en.wikipedia.org/wiki/Capillary_action

EDIT: By the way, not trying to ruffle feathers, just bringing an idea into the conversation that might not have been considered.

Last edited by cds9333; 10-24-2009 at 10:14 PM.. Reason: clarification
cds9333 is offline   Reply With Quote


Old 10-24-2009, 10:28 PM   #15
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

I pretty much agree that the smoke does not penetrate more than a half inch or so into the meat. Pulling and mixing the pulled meat is what I do.

This is off track from the original post but the subject of resting meat after removing it from the cooker was brought up. When the meat is fresh off from the cooker it is at an elevated temperature, the juices are then at a very low viscosity (thin and runny). If you slice that piece of meat at this time, the juices are going to come out of your meat and run across your cutting board or plate, not stay in the meat. I say to let it rest a while. The term redistribute may not be entirely correct, but the juices will cool a little with the rest of the meat and increase viscosity (get thicker, have more resistance to flow), thus that flavor and moisture of the juices will be more likely to remain in the sliced meat and not go to waste running across your cutting board.
__________________
Kevin
Kevin is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Does Meat take on the flavor of veggies thrown in the charcoal? tortaboy Q-talk 3 12-03-2011 03:49 PM
Remember When Meat Had Flavor Midnight Smoke Q-talk 77 11-15-2011 03:19 PM
Pork Butts and Smoke Flavor? Pa_BBQ Q-talk 6 08-18-2011 10:00 AM
Plenty of smoke...No smoke flavor? firecracker jack Q-talk 30 06-26-2011 03:28 PM
pre tamale meat smoke w/ carne pork & birds... blues_n_cues Q-talk 4 12-17-2009 09:10 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.