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Old 02-01-2013, 05:00 PM   #5
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Originally Posted by Smoker21 View Post
I know it will cook quicker Bluedawg but will the fat render down and the collagen's break down in lets say 6 hours or will I be left with a tough and fatty piece of meat??

Thanks in advance.

It is not "TIME" thing. it is a "TEMP"thing. There is less of it so things happen faster. Once the beef reaches it's optimum temp the magic happens regardless if it is a an 18lb behemoth or an itsy bitsy 4.5 lber.That is why PROBE TENDER it the only reliable way to Great BBQ Brisket. Temp is different on every one.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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