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re: Brisket finished too early, what are my options?
Posted on 7/5/22 at 1:17 pm to SixthAndBarone
Posted on 7/5/22 at 1:17 pm to SixthAndBarone
For someone who supposedly has taken engineering classes, your posts are simply dumb as frick. An insulated ice chest is great, reducing the air space in said container is even better. It's the same concept as pre-cooling an ice chest when you want to store ice for a long time.
Jesus, you post the science and still get it wrong
A blanket is an insulating material no matter how much you want to ignore that, plus the volume it occupies changes the heat transfer calculations.
Why not both though? The towel absolutely serves a purpose. For some reason you decided to be a fricking titty baby about a towel and you've decided to die on this hill. No one gives a frick about your pseudo intellectual take on this because you took some classes in college that you clearly didn't learn shite from.
quote:
Try to follow the science here...
An ice chest is an insulated box with a controlled environment. You are NOT introducing new air, or hot air, or cold air. The air in there is the air in there.
If you fill an insulated ice chest up with air that is 100 degrees, and close the lid, the air inside the ice chest is 100 degrees. Assume the air outside is less than 100 degrees.
Now if you open the lid 5 hours later, the air inside is now less than 100 degrees. Why? Because the heat transfer from the temperature inside the ice chest to the temperature of the environment outside the ice chest. But since the ice chest is insulated, the heat transfer took a long time and the environment inside the ice chest stayed warmer for a good length of time.
If you fill an ice chest up with ice, eventually, it will melt, right? Why? Because the heat transfer from the air outside and the cold air inside.
So if you put a hot brisket inside the ice chest, the brisket is going to heat the environment of the ice chest. Heat transfer will occur and heat from the brisket will warm the ice chest air. At some point, the environmental temperature inside the ice chest will even out. Meaning, the air inside the ice chest will NOT get any hotter. (This is when heat transfer from the environmental air outside of the ice chest will start to factor)
Jesus, you post the science and still get it wrong
quote:
So if your goal is to keep a brisket inside an ice chest hot for longer than say 1 hour, let the ice chest's insulation work, not a freakin towel.
Why not both though? The towel absolutely serves a purpose. For some reason you decided to be a fricking titty baby about a towel and you've decided to die on this hill. No one gives a frick about your pseudo intellectual take on this because you took some classes in college that you clearly didn't learn shite from.
Posted on 7/5/22 at 1:19 pm to SixthAndBarone
Anyway, that's the science. I can't prove the times and temperatures as I have no data, so you're welcome to accept it or not. If anyone has other scientific thoughts based on science, I'd love to hear. This conversation is riveting for a guy like me. It's bringing me back to my food science days and I love it!
This would be a fantastic science fair project for a kid.
This would be a fantastic science fair project for a kid.
Posted on 7/5/22 at 2:46 pm to LNCHBOX
quote:has a way to somehow ruin every thread he comments on in the FDB.
SixthAndBarone
Posted on 7/5/22 at 3:46 pm to LSUZombie
quote:
So...how was the brisket? Any pics?
It was ok, I served at 5 pm at temp of 135%. Didn’t render as much fat and get as tender as I wanted, but I pulled at 205 so I dunno. I think I’m gonna try 210 next time.
Everyone really liked it, but as always the cook is the ultimate critic. Didn’t take any pics.
Posted on 7/6/22 at 9:15 am to SixthAndBarone
quote:
At some point, the air in the INSULATED ice chest will even out from the heat of the brisket.
quote:
At some point, the heat transfer will be completed.
A lot of people believe the point of the towel and ice chest is about slowing down this process and delaying this point in time so there isn't as much moisture loss while the meat is cooling. Are there better ways out there? For sure, but pretty much everyone has spare towels and an ice chest laying around.
quote:
But I’m so fricking stupid I don’t understand the food engineering classes I took in college.
I couldn't imagine getting this upset over a towel in an ice chest that you say is a waste of time.
Posted on 7/6/22 at 9:17 am to Masterag
quote:
It was ok, I served at 5 pm at temp of 135%. Didn’t render as much fat and get as tender as I wanted, but I pulled at 205 so I dunno. I think I’m gonna try 210 next time.
Everyone really liked it, but as always the cook is the ultimate critic. Didn’t take any pics.
I think briskets are fickle...they don't all turn out the same.
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