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-   -   Temperature plateau at 170F (https://www.foodbanter.com/barbecue/19090-temperature-plateau-170f.html)

barry 17-10-2003 08:37 PM

Temperature plateau at 170F
 
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



BOB 17-10-2003 09:06 PM

Temperature plateau at 170F
 
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



barry 17-10-2003 11:13 PM

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.

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





BOB 17-10-2003 11:29 PM

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


vbg



Edwin Pawlowski 18-10-2003 03:29 AM

Temperature plateau at 170F
 


"barry" wrote in message
. net...
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



I had to learn that in the beginning.
Yes, it is "done", as in "cooked meat", but it is not barbecue yet. Once
you learn that, you are on your way to making great barbecue.
Ed

http://pages.cthome.net/edhome




barry 18-10-2003 04:00 AM

Temperature plateau at 170F
 
Great? Heavens, I'll settle for pretty good for now. vbg

Barry

I had to learn that in the beginning.
Yes, it is "done", as in "cooked meat", but it is not barbecue yet. Once
you learn that, you are on your way to making great barbecue.
Ed

http://pages.cthome.net/edhome







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