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Giving it up for a.f.b
wrote:
> "Edwin Pawlowski" > wrote:
>> > wrote in message
>>> []
>>
>> That sure sounds tasty, but it is going to be tough as hell. Brisket
>> need to be cooked for a long time at an internal temperature to reach
>> about 180. this breaks down the collagen and makes it tender. If you
>> want blood red, get a good steak or tenderloin. At 140, it would
>> have to be shaved very thin to be chewable. []
>>
> Thanks for that, Ed. So getting the meat up to 180 internal with a
> cook temp of 200 to 220 is why it takes so long. Wish I'd paid more
> attention in thermodynamics. No going back.
Stop right there! Do not perpetuate this myth any further.
There is *no* reason for cooking at such ridiculously low temps, unless
you're not doing it for the sake of bbq so much as the gamble with bacteria.
200 is almost cold smoking. 250 minimum, repeat, *minimum* for bbq.
Brisket is best (IMNSHO) cooked over coals at around *300*
350 is even ok, but 200 is a waste of time, wood, and meat.
Before any of you spew flames back at me, try it. It ain't like it'll cost
you much, and you just might learn something.
TFM®
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