I want to get other’s thoughts on this. Do you feel smoke only complements the surface of beef / pork and is not meant to be the whole flavor of the meat? Let’s pretend icing on a cake is smoke flavor, the icing only complements the cake but is not deep in the cake. Could meat be the same way, with smoke only on the surface and complements the rest of the meat, are we fine with that?
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Yes, in fact, that is how it works! Check out this article!
What You Need to Know About Wood, Smoke, And Combustion
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That is exactly how it works. The smoke only seasons the surface of the meat. Keep in mind that smoke is essentially a spice. All things in moderation and balance.Comment
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For a few years this site had what they called "Pitcasts". Typically hour long interviews with experts going over various subjects. The very first Pitcast was done by Dr. Blonder about salt. It was excellent. I only watched a handful but the ones I did watch were very good. Early on a Pitcast was done about smoke. I highly recommend it. You should be able to find it here: https://pitmaster.amazingribs.com/fo...ith-greg-rempeComment
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I’m not convinced smoke will only penetrate slightly, not as argument just a good thought.
As you can see in these pictures smoke penetrated deeply so that proves wrong on just surface smoke. The smoke ring is 97% throughout my brisket and it had a very good flavor.Attached FilesLast edited by Ghawtho; October 17, 2022, 02:12 PM.Comment
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Not sure what pictures you mean. If you're talking about smoke ring, that isn't an indication of good smoke flavor at all. I did some ribs this weekend with great smoke flavor, pretty strong, but absolutely ZERO evidence of a smoke ring at all. And you can achieve a smoke ring in the oven in the absence of smoke at all. Lots of variables in smoking meat - it's all about balance in my opinion. -
Yeah, I did not say, only surface. I meant MOSTLY a surface treatment. The articles I posted explains this in detail, as well as the article that is posted below. The article below explains this particularly well. And once the meat hits about 170 F, the smoke ring pretty much stops developing and smoke penetration slows considerably. When it comes down to it, good, clean smoke is far more important than how long you smoke the meat.
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No Pictures, but if you are referring to the "smoke ring," check this out: https://amazingribs.com/more-techniq...g-mythbusting/Comment
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Brisket is relatively thin (especially if you separate point from flat, so although the smoke only penetrates a bit, that bit is a reasonable percentage of the whole.
Now consider a 9lb pork butt. Even if the smoke penetrates 1/4" all the way around, that isn't a high percentage of the meat.Comment
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This has been a good discussion, next time am smoking a brisket and the brisket hits 160 to 165 degrees am wrapping it.
I might even wrap the brisket at 150 degrees.Comment
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This is what this place is all about!
I like to let the brisket roll till I have the bark I like. That is usually at about 180 F. Then I will wrap it up. You might find that you will not have the bark you like at only 150 F. Do give it a try, so you can see what YOU like best. Stuff like that is a great way to figure out your own style.
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I agree with wrapping brisket at 150, as the next one I cook will be 150, the last one was wrapped at 160.Comment
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I've begun wrapping chucks for pulled beef earlier and earlier, and with foil. I liek it softer with pulled beef. Brisket, I still prefer that hardier bark of wrapping with paper after the stall. Smoke flavor is nearly the same in both cases, in the absence of a direct side by side. Smoke ring is the effect of the gases on the meat, not the depth of the smoke flavor.Comment
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My thinking too once a brisket gets wrapped
after say 160 degrees and the wrapping (foil or paper) LOCKS in the smoke flavor on the meat. Continuing the slow cook with the brisket wrapped the smoke flavor starts distributing throughout the meat in the moisture and fats as the meat tenderizes during the slow cook. I’ve noticed after unwrapping my brisket all the liquid in the paper or foil is natural liquid smoke that was created on the meat before wrapping.
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One thing I've often wondered is, do certain woods put off more smoke than others, all things being equal?
For example, I like a strong pecan smoke flavor (especially on chicken), but not a strong hickory flavor on anything. Is hickory just naturally more pungent than pecan? Or does it just put off more smoke compounds per unit of time than pecan?Comment
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The link Spinaker posted above touches on this. There's a lot going on with wood and its flavor, some of it depends on the wood, the wood from your backyard or ordered online from across the country, how you burnt it, how your taster is working that day, or the price of tea in China, etc. -
Cont'd: Some websites try to dumb it down and repeat things like "use alder for salmon, and apple for chicken becasue it's sweet, and cherry for pork becasue it's fruity", which is 100% nonsense, it's smoke, there's no sugar molecules in smoke reconstituting on your meat once it settles. I like how Meathead addresses the BBQ hooey proliferated out there on wood smoke.
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I was just thinking about this issue. I did a pork shoulder over the weekend. Of course, the meat nearest the surface tasted the best. The meat further in was only OK. I shredded, and mixed it all together and it wasn't bad but I'm seriously considering injecting to gain more flavor
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@Starsky
I injected my pork shoulder with Kosmos
original pork injection and it made the meat have more porky flavor. It will be a LONG time before am doing a pork shoulder again.
It’s not my favorite at all. I never order pulled pork at fine BBQ restaurants cause other meats are much better.
To me that would similar to ordering a ground beef patty at a steakhouse and passing up the ribeye steak. It will be a very long time before am doing pork shoulder again.
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I wonder what the results would be if a brisket was wrapped at time not temperature?
I have noticed at three hours the brisket starts getting a nice mahogany color from a smoke layer though the bark is just beginning to slightly form. I might start wrapping as soon as a slight bark is noticed which could be as soon as 135 degrees internal temperature maybe even 125 degrees.Comment
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Think of smoke particles like bugs on your windshield on a hot summer night. The more driving you do, the more and more bugs build up. That's the smoke molecules building up on your meat. If you wrap early, yeah, there'll still be smoke flavor, same as if you walk outside and stand in the smoke for 10 seconds your family can smell smoke on you- it happens fast. But you will get a richer smoke flavor the longer you leave the meat exposed to the smoke.
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For smoke flavor inside the meat, inject it with liquid smoke.
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That color is actually the result of the Maillard reaction. Aminos acids in the proteins and sugars breaking down, reducing and turning into those gorgeous colors and flavors we all know and love. Ugh........I can smell and taste them now!
If you want heavier smoke flavor, smoke at lower temps and make sure the surface of your meat is freezing cold and very wet. And continue to spritz. Smoke is attracted to cold, wet surfaces. The longer you prolong that, theoretically, the more smoke should adhere. That being said, the Maillard reaction and its accosted benefits can not occur until much of the surface evaporation has occurred and those aminos are allowed to break down, caramelize, brown and produce those wonderful smells and flavors.
Check, out this article. More info on the Mailiard reaction if you interested in a short, but good read.Comment
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