View Single Post
Unread 04-03-2013, 02:18 PM   #64
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by WareZdaBeef View Post
Im finding the longer and lower the collagen and connective tissue breakdown temperature the better the brisket. I found a 24-26 hour cook to an internal temp between 145F and 148F produces amazing results. Still some slight pink in the middle, muscle fibers start breaking down and can be pulled apart with ease, yet can still be sliced thin or thick or chopped.
Quote:
Originally Posted by SDAR View Post
Just wow. This is really an informative thread.
Did you read the thread that WareZdaBeef started on his method? I can't comment on the result, but, I can tell you there are a lot of food people that love the method he is using. It sure isn't traditional, but, he has an interesting idea.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote