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In Reply to: 225 too hot posted by David Polk on August 16, 2013 at 11:21:59:
What is the science law behind low & slow smoking.
I think it is from Sous Vide.
Sous Vide suggests meat never beyond 150 F.
For brisket 135F shall be rare medium.
By sous vide you need to keep brisker at 135 for 10+ hours
In low & slow smoking, you set pit at 225F. In 4 hours, the internal temperature can easily reach to 135F. and if you still keep pit at 225F, in 10 hours, the internal temperature can reach to 190F or even just below boiling point, say 212F. naturally it will taste like rubber.
If you can keep internal temperature at 135F for 10 hours, It will be tasteful.
This can be done easily by modern thermostat.
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