There is a lot of "science" behind what makes good slow smoked barbecue recipes develop their flavor, tenderness, appearance and moisture content. Therefore, we consider some of the answers and try to explain the science behind … Browning … This is called the Maillard reaction. It is a reaction between amino acids on the surface of meat and sugar in the presence of heat. The Maillard reaction and the smoke was introduced at the surface of the meat is what gives it its distinctive grill "bark". Generally good smoked barbecue has a crust of black color suggests that the Maillard reaction on the fly. Do not worry … This is a good thing. Most people love the "bark" in a properly cooked Boston butt or brisket.Searing … Most barbecue pit masters not brown the meat before smoking. Searing meat is cooked for very short amounts of time in an attempt to seal the juices. Scientific tests are conducted with two identical pieces of meat weight before and after cooking. A burned and one not. The results show that the piece of charred meat lost more moisture than meat burned. When burning well done, will improve the taste, as a result of the Maillard reaction, but probably not improve much juiciness. This is very controversial. Many chefs swear by "burning in the juices. Maybe there is something, because after reading the section above the rest, we understand how the muscle fibers contract when heated and push the juices in the center of the ring meat.The Smoke Ring … Smoke is important for aesthetic reasons, but in taste, do nothing. The smoke ring is just a chemical reaction between nitrogen and amino acids from the meat pink. Nitrogen dioxide is produced when wood is burned at temperatures above 600 ° F. Note: this is not the boiler and the kitchen in your room. The smoke ring has nothing to do with smoking at all. The smoke will flavor the meat surface of the smoke ring reaction. Interestingly enough gas grills produce nitrogen dioxide. Some sawdust burning smokers that burn at lower temperatures does not produce nitrogen dioxide. Naturally, the ovens do not produce smoke rings, but what kind of Jackass to cook barbecue in an oven anyway!? Note that in barbecue competitions, most judges do not know these facts and they think the smoke ring is caused by smoking and make it as a sign of good smoked meat – especially breast cancer. Producing a good smoke ring important.Resting … I can not say it loud enough … Make sure you are well on their rest before carving the meat or throw! As the muscle fibers in the heat out of the meat contract and pull the moisture toward the center of the meat. If you have a piece of meat to throw fire and put it on a cutting board, you will see some of the juices that naturally run out. If you cut the meat very early, about twice that will be depleted. And you wonder why the chest is so dry! Let the meat rest at room temperature. If it's too cold outside, wrap in foil and let stand for that. Refrigerate or ice are not subject to rest. Let chicken and ribs rest for 15 minutes and the butt and chest for 30 minutes. Always trim the chest against the current. And now a good time to tell you … Stop puncture holes in his flesh! Every time I get a hole in your meat, you can literally see the juices flow! How stupid is that!? Poke it once with a meat thermometer and leave the probe in. Otherwise, use your hands or tongs to move your meat. The injection is a completely different story. Injections are done before cooking and usually carry much more moisture than we. Part of the liquid spilled, but it is a kind of compensation. The advantage of introducing more flavors to the center of the meat. Their meat is unlikely to be more juicy, but may taste a little better.