BlackHawk Brisket Version 1.0 - The Details

[Ag76]

Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?

[Boshizzle]

Originally Posted by Ag76

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]

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]

Awesome thread and great looking brisky.

[Pitmaster T]

Boshizzles Baking Soda Experiement Request - YouTube

Video here

[Boshizzle]

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]

Originally Posted by Pitmaster T

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]

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]

Originally Posted by MS2SB

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]

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]

Originally Posted by mrboy

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!

[Boshizzle]

Originally Posted by mrboy

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]

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.