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Old 04-08-2010, 12:48 PM   #1
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Join Date: 02-16-10
Location: San Jose, CA
Question Question on Brisket fat content vs stall time

I exclusively eat grass fed beef - including brisket. It is very lean due to the diet and the cows being free range. I think that this is why I see a much lower stall temp (145-150) and lower finish temp of 160-165. I probe test (feel) to tell when it's done but I keep track of the temps. The brisket is still tender and has a nice pull, but it's not as tender as a modern farming methods brisket.

My thoughts are that fat is a better medium of heat transfer than water (muscle) so with less fat you're not going to get as hot internally and as a result you're not going to get as tender.

Am I crazy or does that seem right?
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