|
|
|
|
Giving it up for a.f.b
"The Fat Man®" > wrote in message
news 
> 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®
>
I'd of liked to snip a bunch of this, but decided not to. The last
briskett
I did was on 10/10/03. Put it on at 10:15 A at ~300°. It reached 190°
internal at 18:50 (6:30P). It takes a razor to cut it.
Brick(Masta Couch Bouncer)
|