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BOB
 
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Default Temperature plateau at 170F

barry typed:
> Bingo! This is why, when I stopped cooking at around 170F, thinking the
> meat was done, it turned out to be a bit tough.
>
> Thanks a bunch for the info.
>
> Barry
>
> " BOB" > wrote in message
> .. .
>> barry typed:
>>> Several people have commented that a brisket or pork butt will cook until

it
>>> 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

plateau?
>>> 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?
>>>
>>> Barry

>>
>> Collagen (connective tissue, that makes the cuts of meat tough) is

breaking
>> down, and liquifying. Yes, also the fat is melting out, too.
>>
>> BOB


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