Temperature plateau at 170F
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.
" BOB" wrote in message
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
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
down, and liquifying. Yes, also the fat is melting out, too.