H
Heath
Guest
Ok, question for the scientists in our midst. When you cook any meat you are slowly increasing internal temps. As the temps go up the fats are rendered and blood, fat, water all start to ooze out of the meat. When the meat is done we all know we are to let the meat set for 10 - 15 minutes. This will let the temperature start to drop, and as soon as it does the piece of meat will start to pull the juices back into it.
Try it, next time you do a turkey, take it in and immediately slice it. It will look teriffic but give it 20 minutes and it will be dried out. Then do one and let it set for a 10 minutes or so and then slice it. If you have cooked it right you will have very juicy and tender meat.
We all know not to poke our meat because it will start to leak right where you poked it.
Now here's my question regarding mops. What the hell are we putting them on there for? If we cook the meat right and follow our temps correctly the meat will constantly be rending out fat and other juices and NO mop, liquid, spit, rain (you get the picture), should be able to penetrate the outer layer of the meat to add to the internal moistness. Honestly, I seldom mop, spray or do anything else to my meat (OK, sometimes I pound it LOL). Usually I'll put rub on. If it's a large cut, I will rub it the night before, then once more before I put it in the 'Dera. Ribs I usually rub just before putting them in.
I have put this thinking to good use when doing birds. I do whole birds, cut them open along the back bone then spread them open to make them wider. I DO NOT let anything pierce the skin on the breast. It seals the juices in and lets the meat marinate in its own juices. I cook them first breast down, then turn over and finish it off. Times usually ~45 then ~15.
So, sorry for this rambling and being so long, but, I have been thinking about this for a while.
Can anyone set me straight or am I on the right track?
Try it, next time you do a turkey, take it in and immediately slice it. It will look teriffic but give it 20 minutes and it will be dried out. Then do one and let it set for a 10 minutes or so and then slice it. If you have cooked it right you will have very juicy and tender meat.
We all know not to poke our meat because it will start to leak right where you poked it.
Now here's my question regarding mops. What the hell are we putting them on there for? If we cook the meat right and follow our temps correctly the meat will constantly be rending out fat and other juices and NO mop, liquid, spit, rain (you get the picture), should be able to penetrate the outer layer of the meat to add to the internal moistness. Honestly, I seldom mop, spray or do anything else to my meat (OK, sometimes I pound it LOL). Usually I'll put rub on. If it's a large cut, I will rub it the night before, then once more before I put it in the 'Dera. Ribs I usually rub just before putting them in.
I have put this thinking to good use when doing birds. I do whole birds, cut them open along the back bone then spread them open to make them wider. I DO NOT let anything pierce the skin on the breast. It seals the juices in and lets the meat marinate in its own juices. I cook them first breast down, then turn over and finish it off. Times usually ~45 then ~15.
So, sorry for this rambling and being so long, but, I have been thinking about this for a while.
Can anyone set me straight or am I on the right track?