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In Reply to: Re: Help for Smokin a Brisket Flat posted by Ford on September 03, 2012 at 06:57:17:
After years of experimenting and reading I have found that adding water to your cooking enviorment only increases the cooking time and tends to make your bark mushy. Meat, muscle tissue, is made up of thousands of fibers each filled with water. This water is released as the muscle gets hotter. Once the water from these fiber is released there is no way to get it back in, not spraying, not a moist cooking enviornment, nothing.
I have not yet done any experiments dealing with cooking time vs dryness of product. That said I found that besides adding water to your cooking enviornment and spraying with room tempurature product will add a significant amount of time to your cook....
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