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Old 17-10-2003, 09:06 PM
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Default Temperature plateau at 170F

barry typed:
Several people have commented that a brisket or pork butt will cook until

hits 170F, then the temperature will stay at this level for a while, then
begin to rise again.

I've observed this to a limited extent. Is there a reason for this

My initial thought was that this was the temperature that caused the fat to
melt and flow out, but I really haven't a clue.

Does anyone know the answer?


Collagen (connective tissue, that makes the cuts of meat tough) is breaking
down, and liquifying. Yes, also the fat is melting out, too.