I made a big error...how screwed am I?

[Andrew Marburger]

I failed to let my brisket rest for an hour out of the refrigerator before it went on the cooker.

How badly is this going to affect the outcome?

****it...I know better too!

 

[Wolgast]

Guess none at all! I have made PP of a half FROZEN butt...And yesterday Ribs that was frozen. I cant se the problem here

 

[timothy]

For the regular Choice grade i get at the local S/M I putt em on right from the fridge.

Tim

 

[Dave Russell]

No problem at all. Just a little better smoke ring, and lots of folks go straight from fridge to smoker for just that reason.

 

[dean]

No problem. That is how I do beef. Right out of the refrigerator.. After yer meat gets a certain temp, it takes on no more smoke. Therefore you get a better smoke ring if yer meat is cold.

 

[Andrew Marburger]

outstanding...thanks for the replies!

I was worried but y'all have made me feel a heckuva lot better!

I guess this is what BBQ is all about anyway...don't worry, have a beer...and smoke away!

I will post pics later. I'm also tossing on a couple racks of spares in a few more hours too!

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
After yer meat gets a certain temp, it takes on no more smoke. </div></BLOCKQUOTE>
Not really. Meat takes on smoke as long as smoke is present. It's the formation of the smoke ring that ends at about 140*

 

[Bob Sample]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
After yer meat gets a certain temp, it takes on no more smoke. Therefore you get a better smoke ring if yer meat is cold. </div></BLOCKQUOTE>

As long as you have smokewood going you will get more smoke on your meat despite the temp of the meat.

The smoke ring is a chemical reaction near the surface of the meat that stops at around 140f so yes the longer the meat is below 140 the better the smoke ring.

Smoke does not penetrate meat. It sticks to the outside.