Room Temp or straight out of the fridge?

[dkuchenberg]

As I'm getting ready to inject a brisket before it goes on the smoker, I was thinking, "I always allow steaks to come to room temperature before I cook them, what about briskets?" What do you think? Straight out of the fridge or allow to come to room temp?

 

[Timmy]

I take it out of the fridge,season it then put it on the grill.

I have read that colder meats absorb more smoke flavor.

 

[dkuchenberg]

I take it out of the fridge,season it then put it on the grill.

I have read that colder meats absorb more smoke flavor.

Based on what you said I did some looking and I found this on a bbq forum.
"1. For fatty cuts of meat that you are smoking, putting the meat on cold will most certainly result in a more prominent smoke ring. However, I haven't noticed a major difference in taste in putting the meat on cold vs. room temp. If you don't care about smoke ring, I'd suggest putting it on at room temp.

2. For higher temp cooking such as grilling or using a reverse sear, most definitely do NOT put your meat on cold, especially with leaner cuts of meat. Doing so will result in overcooked meat. What happens here is the outside of the meat warms up first, with the colder inside part taking far longer to get to temp. By the time the inside of the meat is up to temp, the outside part is overdone."

This seems to make sense. #2 is why I allow my steaks to come up to room temp.

 

[Slimpicker]

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