Originally Posted by Smoker21
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.