It’s Monday, so that means it’s time for a new It’s Okay To Be Smart!
This week’s video is near and dear to my heart, as both a Texan and someone who loves science. I took a trip across Austin over to Franklin Barbecue, home of the best brisket in America, to talk to the master himself about the science of BBQ.
You’ll learn about what happens to the proteins in meat when it gets barbecued, the chemistry of tenderness, the biochemical origin of the “smoke ring”, and how slow cooking over smoke might just be the most tasty application of chemistry and thermodynamics ever.
Bonus points if you can figure out which tasty chemicals are featured in the GIF above.
Watch the delicious video below: