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In Reply to: Cooking with steam posted by jermo on August 01, 2013 at 14:03:00:
Just a few notes........steam does not keep meat moist. Steam will however make it difficult to get a good bark, the rub on your meat will turn out really mushy with a lot of steam.
Going back, your meat is kept moist in two ways. First off the fat in your meat will help in keeping your meat moist. That said lean cuts will dry out faster. Secondly, meat, the muscle of animals, is much like that of humans, muscle fiber is mostly water contained within the fibers. When you introduce heat, the water escapes therefore drying out the meat. This is done in three different stages as the internal temperature rises. Once a muscle fiber looses its water, there is no way to get it back in so it dries out. You can steam it, use water pans, spray it or cover it with liquid but it will always be dry.
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