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metronome
Joined: 03 May 2013 Posts: 5 Location: Bells, Lone Star State
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Posted: May 03 2013 Post subject: |
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Doesn't this all have to do with the fact that braising and slow smoking both result in the breakdown of collagen and connective tissue, thereby imparting the "fall apart" tenderness required for these cuts of meat. Just 'cause the 200 d. internal is reached, doesn't mean it's going to be tender. Not enough time has elapsed.
Just my 2-1/2 cents |
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txkpoker
Joined: 17 Sep 2009 Posts: 7
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Posted: May 21 2013 Post subject: |
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metronome wrote: | Doesn't this all have to do with the fact that braising and slow smoking both result in the breakdown of collagen and connective tissue, thereby imparting the "fall apart" tenderness required for these cuts of meat. Just 'cause the 200 d. internal is reached, doesn't mean it's going to be tender. Not enough time has elapsed.
Just my 2-1/2 cents |
This is the theory I subscribe to, though I can't say I've done brisket hot & fast to compare. |
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Sailor Kenshin BBQ Fan

Joined: 18 May 2008 Posts: 184
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Posted: May 21 2013 Post subject: |
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We did once, though not on purpose.
Shoe leather.  _________________ Mmmmm...... bacon |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: May 22 2013 Post subject: |
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I have done it a few times hot and fast, and I think it only really works well, when you have better quality briskets, i don't find it working well with select grade, or even with a lot of the choice briskets I've cooked would not do well hot and fast.
Some choice will cook well enough hot and fast, but I would like to see good marbling though the meat, prime and wagyu are much more likely to cook well under hot and fast conditions!
JM2C! _________________ Here's a change Robert.
I still work here! |
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BUGSnBBQ BBQ Super Pro

Joined: 29 Jul 2010 Posts: 3981 Location: Smyrna, Georgia
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Posted: Jul 21 2013 Post subject: |
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I know this is an older thread, but I'd like to chime in with my $.03 (inflation and all ). I have to agree with SoEzzy about grades of meat and cooking temps to get a tender brisket. In my limited experience with briskets (I've only cooked approx 20 packers), I've noticed that when I cook a Select brisket, it must be cooked slow (220-230). Choice can go higher (240-260) and Prime can take the heat cranked up. I've only done 1 Prime (expensive around here ) and I cooked it at 300ish. Wasn't planning on that high of a temp, but turned it out great. I also have never foiled or panned, and that makes a difference. _________________ The Matt Ryan of LIARS! (#2)
I had the RIGHT to remain silent, I just didn't have the ABILITY.
Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims. |
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