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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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Old 07-14-2004, 05:28 PM   #1
Qczar
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Default MOIST MEAT !

Now that I have a few Q`s under my belt. And, satisfied my taste buds for real BBQ. I have been attempting and thinking of ways to get my cookings more moist. Since my last Q I`ve been thinking of putting a covering of foil over each piece of meat to hopefully create constant moisture while cooking. If you think about it, with our large water pan, rising warm moisture in the smoke chamber passes up past what we are cooking. A covering of foil should hold even more moisture around the meat while the smoke should go thru and around `till exits the chimney.

Anyone talk about something like this earlier? Just thinking out loud.

........ Xczar
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Old 07-14-2004, 06:12 PM   #2
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Moisture in final product is the result of correctly cooked meat, by that I mean cooked long enough to break down connective tissue (this adds to the moisture content) and getting the meat off the cooker at the right time.
Moisture outside the meat will not have much effect on moisture content if the first to items are not met.
The other problem is bark formation, if you cover the meat as purposed the formation of bark will be greatly demenished.
Jim
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Old 07-14-2004, 06:26 PM   #3
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Jim, not to sidetrack or hijack Xczar's thread could you please elaborate on bark formation a bit. Particularly as it applies to brisket.
I have read that rub should form a paste as the meat cooks, I definitely get paste formation. The problem I have is it doesn't progress past paste. It is a distinct possibility that I'm putting too much rub on.
Anything you can pass along would be greatly appreciated.
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Old 07-14-2004, 07:47 PM   #4
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Quote:
I have read that rub should form a paste as the meat cooks, I definitely get paste formation. The problem I have is it doesn't progress past paste. It is a distinct possibility that I'm putting too much rub on.
Anything you can pass along would be greatly appreciated
I would recommend that you start with a paste (thick paste), it's your rub with just enough apple juice to make a paste. Cover the meat and if you want to play with the meat, rub it in. I prefer this method to mustard as an example because I want the rub and juices of the brisket to form the bark.

Foiling softens he bark and stops the formation of any more. If your going to foil need to wait till the internal reaches 185 to 190º.

Now comes the problem if you are cooking on an offset you are moving large amounts you can scorch the fat free face. I have been cooking fat down and like I said I will foil at 190º on select and choice, 180 to 185º on prime product.
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Old 07-14-2004, 10:09 PM   #5
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Quote:
and if you want to play with the meat, rub it in.
Sorry Jim, had to quote it. Welcome aboard to our circus. You are a valuable part of what we have going and I hope you enjoy it enough to stick around.
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Old 07-16-2004, 07:17 PM   #6
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Leave it to a guy from Illinois to jump on the meat joke!
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