The BIGGEST Brisket Mistake and How to Fix It | Mad Scientist BBQ



“Barbeque”! The word originates from words “barabicu”, which to the TaĆ­no individuals in the Caribbean islands indicated “sacred fire pit”. We are most definitely on sacred ground today. If we can get in.

What is BBQ? I think BBQ is something that’s prepared over a live fire, so that might include barbecuing, slow-moving countered cooking, food preparation in the ground, food preparation whole hogs over coals, any one of those examples I call BARBEQUE, but also for me on a personal degree, it’s a German/Czech design, offset food preparation.” I experiment constantly, at the end of the day feel trumps black and white number or formula you can potentially have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s just as well dry. BUT, the science behind these things exactly how timber burns, exactly how air flow works, if you start thinking of fluid characteristics within a cooker, after that scientific research has a pretty big part of it.

I believe great BARBEQUE is an equilibrium in between science and natural gut reaction. Food preparation is really just thermodynamics and chemistry, yet tastier.

Inside the cigarette smoker, air particles are walking around really quickly thanks to that fire, they’re vibrating all insane, and also when they slap right into the brisket, they transfer that energy to the meat, either contributing chain reactions or raising the temperature. Meat browns when it chefs, whether it’s straight warmth like a steak or slow down like BBQ. Warm breaks proteins down right into amino acids, which after that respond with sugars to develop molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard response. It began with whole animals, you would sell what you might and after that whatever was left, as an approach of conservation, you would certainly 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 minerals and vitamins, 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. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So 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. Its long protein chains break down and water works its way in when collagen is heated slowly and held there for hours (and hours).

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

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.

I’m not gon na use electricity, not gon na use gas no assisted heat source of any kind.We have light bulbs, and I don’t even like that so much. And it tastes good. 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.

Because it’s full of oxygen-carrying molecule called myoglobin, meat starts out pink. That iron-containing myoglobin starts out red, but as it heats up the iron in its heme group oxidizes and it turns this brown color. Why is the ring still red? 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.

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In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.

More Mad Scientist BBQ:
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Email [email protected] to get a quote for a consultation with Jeremy

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Thermoworks affiliate links:
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

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

Videography by J.D. Stewart https://jdstewartvideo.com/video

Motion Graphics/Animation provided by Kaitlyn Kirk Design
https://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.

In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.

More Mad Scientist BBQ:
Instagram: https://www.instagram.com/madscientistbbq/
Twitter: https://twitter.com/madscientistbbq
Facebook: https://www.facebook.com/madscientistbbq/

Email [email protected] to get a quote for a consultation with Jeremy

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

Thermoworks affiliate links:
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

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

Videography by J.D. Stewart https://jdstewartvideo.com/video

Motion Graphics/Animation provided by Kaitlyn Kirk Design
https://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.

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