Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 17-10-2003, 08:37 PM
barry
 
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Default 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



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Old 17-10-2003, 09:06 PM
BOB
 
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Default 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


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Old 17-10-2003, 11:13 PM
barry
 
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Default 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




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Old 17-10-2003, 11:29 PM
BOB
 
Posts: n/a
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


vbg


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Old 18-10-2003, 03:29 AM
Edwin Pawlowski
 
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Default 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





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Old 18-10-2003, 04:00 AM
barry
 
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Default 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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