The Ties that Bind

The cuts of meat we see at most barbecue joints are similar for a reason. These primals don’t do well being cut up and cooked hot and fast. They don’t act like steak on the grill.  Low and slow are the way to go for brisket, shoulder, and ribs. Muscles that are used a lot need more structure. Connective tissues give that structure and the more a muscle group has, the tougher it is. Let’s slice into the three connective tissues that influence barbecue the most.  

Fat-  is where meat gets the majority of flavor. Fat can make meat juicier, especially when it's marbled throughout the meat's muscle tissue. This intramuscular fat, called marbling, can add juiciness, flavor, and tenderness to meat. When heated, fat melts and lubricates muscle fibers, helping to keep meat moist. Don’t be fooled, the fat in the muscle is what makes it juicy. If you inject a muscle with anything you may get flavor from the liquid, but it will not contribute to juiciness. 

Elastin-  is a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat. Regardless of cooking method or approach, elastin will always be tough and chewy. There is nothing you can do about gristle except remove it before the cook. You can simply pull off the silverskin from the back side of ribs, or trim it from the flat on a brisket. 

Collagen-  This connective tissue is the primary reason why traditionally we pick certain cuts of meat for BBQ. Most muscles that are active for an animal's locomotion will have more collagen than the other muscles. Collagen is a protein that is bundled up and tough before it is cooked. Given the right cooking environment it can help make the greatest barbecue you'll ever have.  

Collagen needs three things to be great; low heat, high moisture, and time. Inside of a smoker you are given collagen the perfect place to unwind and relax. Turning from boot leather to butter. Collagen begins to melt at temperatures as low as 160°F and can continue to break down up to 205°F. Once it cools, collagen does go back to its old shape and structure. So you won't have to worry about it getting tough again. 

I can write so much more on connective tissues so be on the lookout for more. Thank you so much for joining me. There is more to come about this and other topics. Feel free to email me at theseasonedsmoker@gmail.com and your question may be featured in my next post! 

To better barbecue,

The Seasoned Smoker