Originally Posted by Tweedle
Someone said yesterday on my Wagyu post that they don't stall as long and they have a higher fat content then "regular" briskets, not sure about the collagen .... its worth looking into
The "no stall" Wagyu was what reminded me to post.
And to clarify what I meant about the fat content and heat; I was thinking the lower fat causes a lower internal temp which doesn't break down the collagen as well - because you're mainly doing it with the water from the muscle which is at a lower temp.
Thanks to all for Chiming in