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

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

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
>
>

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>

"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

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
>
>
>