Brisket Head to Head Competition | Stick Burner vs. Traeger | Mad Scientist BBQ



“Bbq”! The word derives from words “barabicu”, which to the Taíno people in the Caribbean islands implied “sacred fire pit”. We are certainly on spiritual ground today. , if we can get in.

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So what is BBQ? I believe BBQ is something that’s cooked over an online fire, to ensure that might include barbecuing, slow countered cooking, food preparation in the ground, food preparation whole hogs over coals, any of those kinds of things I call BARBEQUE, but also for me on a personal degree, it’s a German/Czech style, offset food preparation.” I experiment all the time, at the end of the day really feel trumps black and white number or formula you could potentially have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s simply too completely dry. BUT, the science behind these points how wood burns, how air flow works, if you start thinking about fluid dynamics within a cooker, after that science has a quite substantial part of it.

I assume excellent BBQ is a balance between scientific research and natural digestive tract impulse. Food preparation is truly just thermodynamics as well as chemistry, however tastier.

Inside the smoker, air molecules are walking around truly swiftly thanks to that fire, they’re shaking all crazy, and also when they slap into the brisket, they move that power to the meat, either adding chain reactions or raising the temperature. Meat browns when it chefs, whether it’s straight warm like a steak or reduce like BBQ. Heat breaks healthy proteins down into amino acids, which after that react with sugars to produce molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It began with whole pets, you would certainly sell what you could and after that whatever was left, as an approach of conservation, you would BBQ stuff on Sundays For us to completely understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some vitamins and minerals, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. If we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

At the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That’s what makes good BBQ so tender inside. BBQ cuts also have a good amount of fat.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Which is delicious. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER. You need no teeth to eat dis beef.

Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring. Now THIS is some cool chemistry! Or hot chemistry.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#Brisket #Competition #Stick #Burner #Traeger #Mad #Scientist #BBQ

Thanks to SHEATH for sponsoring today’s video. Go to →https://thld.co/SHEATH_MSBBQ and use code MSBBQ at checkout to get 20% off your order!
——————————————
Mad Scientist BBQ:
Hoodies, T-shirts, Etc: https://mad-scientist-bbq.creator-spring.com/
Instagram • https://www.instagram.com/madscientistbbq/
Twitter • https://twitter.com/madscientistbbq
Facebook • https://www.facebook.com/madscientistbbq/
WISIO • https://www.wisio.com/JeremyYoder
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Texas Star Grill Shop: https://www.instagram.com/texasstargrillshop/
Ben Jackson Magic: https://www.benjacksonmagic.com/#benjacksonlive
Ben Jackson YouTube: https://www.youtube.com/user/benjacksonmagic
——————————————
BBQ Rubs:
Oakridge Black Ops: https://amzn.to/3EOOLCa
BBQ Rubdown: https://bbqrubdown.com/
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WAGYU Beef Tallow • https://amzn.to/3bTLeH3
PORK LARD • https://amzn.to/3wMXNeV
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MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE: https://www.thermoworks.com/thermapen-one?tw=MADSCIENTISTBBQ
Thermapen IR: https://www.thermoworks.com/Thermapen-IR?tw=MADSCIENTISTBBQ
Thermapen Mk4: https://www.thermoworks.com/Thermapen-Mk4?tw=MADSCIENTISTBBQ
Smoke X: https://www.thermoworks.com/smokex?tw=MADSCIENTISTBBQ
Infrared thermometer: https://www.thermoworks.com/IR-Pro-75?tw=MADSCIENTISTBBQ
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Find Amazon Products from my videos: https://www.amazon.com/shop/madscientistbbq?listId=3IT6FGCG3C95C
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Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: https://amzn.to/2vJ0t3s
Butcher Paper Cutter: https://amzn.to/2W1A2ya
Black Gloves: https://amzn.to/2FFsBr2
Glove Liner: https://amzn.to/2VXWNU0
Boning Knife: https://amzn.to/2W084ms
Shun Boning Knife: https://amzn.to/2FDs1Kd
Head Lamp: https://amzn.to/2FFhOgv
Slicing Knife: https://amzn.to/2VYTwDO
Spray Bottle: https://amzn.to/2FGmum7
Aluminum Foil: https://amzn.to/2FCibbo
——————————————
WISIO: Get my personalized advice: https://www.wisio.com/JeremyYoder

Email [email protected] to get info about a consultation with Jeremy

Order your leather apron here: https://madscientistbbq.com/products/leather-apron

This video was edited by Chris Lee (VELO Films) www.velofilms.la

Motion Graphics/Animation provided by Kaitlyn Kirk Designhttps://kkirk.me

Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.

This video is sponsored by Sheath

Thanks to SHEATH for sponsoring today’s video. Go to →https://thld.co/SHEATH_MSBBQ and use code MSBBQ at checkout to get 20% off your order!
——————————————
Mad Scientist BBQ:
Hoodies, T-shirts, Etc: https://mad-scientist-bbq.creator-spring.com/
Instagram • https://www.instagram.com/madscientistbbq/
Twitter • https://twitter.com/madscientistbbq
Facebook • https://www.facebook.com/madscientistbbq/
WISIO • https://www.wisio.com/JeremyYoder
——————————————
Texas Star Grill Shop: https://www.instagram.com/texasstargrillshop/
Ben Jackson Magic: https://www.benjacksonmagic.com/#benjacksonlive
Ben Jackson YouTube: https://www.youtube.com/user/benjacksonmagic
——————————————
BBQ Rubs:
Oakridge Black Ops: https://amzn.to/3EOOLCa
BBQ Rubdown: https://bbqrubdown.com/
——————————————
WAGYU Beef Tallow • https://amzn.to/3bTLeH3
PORK LARD • https://amzn.to/3wMXNeV
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE: https://www.thermoworks.com/thermapen-one?tw=MADSCIENTISTBBQ
Thermapen IR: https://www.thermoworks.com/Thermapen-IR?tw=MADSCIENTISTBBQ
Thermapen Mk4: https://www.thermoworks.com/Thermapen-Mk4?tw=MADSCIENTISTBBQ
Smoke X: https://www.thermoworks.com/smokex?tw=MADSCIENTISTBBQ
Infrared thermometer: https://www.thermoworks.com/IR-Pro-75?tw=MADSCIENTISTBBQ
——————————————
Find Amazon Products from my videos: https://www.amazon.com/shop/madscientistbbq?listId=3IT6FGCG3C95C
——————————————
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: https://amzn.to/2vJ0t3s
Butcher Paper Cutter: https://amzn.to/2W1A2ya
Black Gloves: https://amzn.to/2FFsBr2
Glove Liner: https://amzn.to/2VXWNU0
Boning Knife: https://amzn.to/2W084ms
Shun Boning Knife: https://amzn.to/2FDs1Kd
Head Lamp: https://amzn.to/2FFhOgv
Slicing Knife: https://amzn.to/2VYTwDO
Spray Bottle: https://amzn.to/2FGmum7
Aluminum Foil: https://amzn.to/2FCibbo
——————————————
WISIO: Get my personalized advice: https://www.wisio.com/JeremyYoder

Email [email protected] to get info about a consultation with Jeremy

Order your leather apron here: https://madscientistbbq.com/products/leather-apron

This video was edited by Chris Lee (VELO Films) www.velofilms.la

Motion Graphics/Animation provided by Kaitlyn Kirk Designhttps://kkirk.me

Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.

This video is sponsored by Sheath

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