View Single Post
Unread 08-07-2006, 07:08 AM   #9
voodoobbqIL
Full Fledged Farker
 
voodoobbqIL's Avatar
 
Join Date: 10-03-05
Location: Louisville, KY
Downloads: 0
Uploads: 0
Default

that is a good point, (no pun intended) but after you inject, you then rub and rest. So the bark creates a "scab" to hold the juices in and with the resting it allows the juice to evenly distribute in the connective tissue of the meat. If you are cooking a piece of meat then poke at it, the heat inside is building pressure like a water balloon that is being heated then when you poke a hole all of the pressure wants out. It is best not to move the brisket / shoulders around too much as that bark is the only thing holding the pressurized juices at bay. It also has the effect that because it holds the juice in, it forces the injection to move through the meat because it is excited by the heat.
__________________
Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT]
Partners in Swine Comp. BBQ Team
KCBS CBJ
Ole' Hickory CTO /
large BGE
2 x Weber 22.5 One Touch Silver (red , black)
Weber Smokey Joe
Char-Broil Gas Passer
voodoobbqIL is offline   Reply With Quote