WHY is MY Meat Dry
Allow me to channel my inner Alton Brown.
Critters are held together by collagen it is between the muscle fibers. Blood and plasma run through the fibers( Mostly water) Basic Laws of physics tell us that for every action there is an equal and opposite reaction. What happens when you heat up a pot of water?? When you heat it the molecules move faster and expand when they expand and volume increases until the pot Boils over. The same thing happens inside the muscle fibers once the pressures is great enough this moisture( water Blood Plasma) is forced to the surface and along with rendering fat enters the atmosphere ( this is the Smell that make ya Hongry). Pumping more of a water based solution in has no effect as it is forced out as the fibers constrict and the pressure builds up.
Now back to the Collagen, as the collagen gets hot it undergoes a transformation and turns into gelatin it is the Gelatin that is the Moisture in the meat. God and the Critter put it there all you need to do is extract it through proper cooking. This is why under cooked briskets are DRY and Chewy
BBQ RULES FOR SUCCESS
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
I to cook on a CharGriller
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*
PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag