Jeremy Yoder (Mad Scientist BBQ) has been on this kick of late on his YouTube channel where he claims he's discovered Franklin's secret by applying smoked tallow to a brisket prior to wrapping in paper. Now he is experimenting with injecting it into his briskets. Although this is not new or novel in any way (we actually discussed doing this about 3 years ago but I can't seem to find the post), I remember trying it one time and it made such a mess that I never did it again. It was kind of off-putting to have all that fat as well. Maybe doing a little and adding over the top during cooking may work but I'm skeptical.
He also claims that the moisture feel within your mouth is actually due to the fat you are tasting. I would agree to a certain extent but there is a lot of actual moisture trapped in the protein structures. By injecting things like phosphates you actually capture that moisture with juiciness being the result. Comp pitmasters have been doing that for years.
At any rate I like Jeremy's channel but I think his whole fat thing may be a bit over the top. Has anyone else tried this? Again I didn't really like the result but maybe with a little experimentation it could be beneficial.
He also claims that the moisture feel within your mouth is actually due to the fat you are tasting. I would agree to a certain extent but there is a lot of actual moisture trapped in the protein structures. By injecting things like phosphates you actually capture that moisture with juiciness being the result. Comp pitmasters have been doing that for years.
At any rate I like Jeremy's channel but I think his whole fat thing may be a bit over the top. Has anyone else tried this? Again I didn't really like the result but maybe with a little experimentation it could be beneficial.
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