The effect of low & slow on chicken
Interesting article from America's Test Kitchen. Not totally related to que but a nice discussion on how meat reacts to heat with relation to time.
"As chicken thighs simmer in liquid, two things happen: At 105 degrees, muscle fibers begin to contract and expel moisture. But at 140 degrees, the tough connective tissue begins to slowly break down into soft, rich gelatin, mitigating the loss of moisture and the shrinking of muscle proteins. Still, there’s a limit to this effect. Once the braised thighs go much beyond 195 degrees, no amount of gelatin can make them seem moist. The key is to keep the chicken above 140 degrees but below 195 degrees for as long as necessary to fully tenderize it."
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker