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Unread 04-09-2010, 08:57 AM   #10
Big_T_BBQ
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Join Date: 02-16-10
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Quote:
Originally Posted by Tweedle View Post
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
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