meat's

But they're survivors — lunch meat's not going to get them, she says.

CDC: Over 50? Heat cold cuts to 165 degrees to avoid listeria 2011

But they're survivors — lunch meat's not going to get them, she says.

CDC: Over 50? Heat cold cuts to 165 degrees to avoid listeria 2011

Once the meat's ability to supply moisture peaks, it gradually starts to heat up.

Physicist Cracks BBQ Mystery 2011

"In low and slow cooking this allows the meat's interior to catch up with the surface temperature" explains Blonder.

Physicist Cracks BBQ Mystery 2011

But this is no reason to stop using water pans because the moisture in the atmosphere inside the cooking chamber mixes with the smoke, influences flavor, and lets the meat's interior catch up with the exterior so it cooks more uniformly.

Physicist Cracks BBQ Mystery 2011

Give the brine a chance to fully soak into the meat's fibers.

Smokin' Meat! 2009

The meat's so much better when you take the time to get all the fat and membrane off of it.

Do you process you own deer meat? 2009

The meat's so much better when you take the time to get all the fat and membrane off of it.

Do you process you own deer meat? 2009

Give the brine a chance to fully soak into the meat's fibers.

Smokin' Meat! 2009

The barbecue stall is a simple consequence of evaporative cooling by the meat's own moisture slowly released over hours from within it's pores and cells.

Physicist Cracks BBQ Mystery 2011