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Re: Technical Question

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Posted by Jackitup on June 15, 2013 at 20:18:11:

In Reply to: Re: Technical Question posted by fisher1 on June 15, 2013 at 19:44:06:

The only reason I use water in a pan in my pit is to preserve the drippings from burning, liquid gold there brother. On the tenderness note of 190 cooking temp for several hours there is this. You can cook a brisket or pork butt at a 190 temp and it will get as tender and as succulent as a 205-210 piece of meat done at a much higher cooking temp. It has to do with the length of time a piece of meat is held at that lower temp. Even though it does not get to "THE" recommended temps, sooner or later those fibers and collagen will give up at that 190 or what ever. You'll just have to practice what works for you. Covering/wrapping will obviously help with drying out. Just give the fork and twist test now and then and see when magic happens!!


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