raggdoll
Found some matches.
Newbie here, go easy on me...why are briskets cooked to such a high internal temp (*200+) ? I thought beef only had to be cooked to *160 or so?
temps on Brisket
- Thread starter raggdoll
- Start date
SmittyJonz
somebody shut me the fark up.
To melt all the marbled fat to make it Tender n Juicy.
160*'would be safe but would be Dry, Nasty n Chewy.
Most like to go by probe tender so it can be 195-210* and anywhere in between.
160*'would be safe but would be Dry, Nasty n Chewy.
Most like to go by probe tender so it can be 195-210* and anywhere in between.
raggdoll
Found some matches.
Ahhh, I see, because it's a less expensive cut of beef, right?
SmittyJonz
somebody shut me the fark up.
Used to be...........I wish it still was..........it's the chest of a cow (2 per cow) - just a tough, well used piece of muscle/meat.
Fwismoker
somebody shut me the fark up.
Yea what smitty said ....but on a side note it sounds like you should know the FDA guidelines for safe cooking temps...BTW most of us eat things like steaks under 145 IT. If you're gonna be BBQing you need to know those guidelines, ground beef and pork for instance is 160 but intact is 145
http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/UCM260394.pdf
http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/UCM260394.pdf
raggdoll
Found some matches.
Thanks, I do understand that. What I didn't understand was why you had to cook brisket 40 degrees hotter than FDA guidelines
Fwismoker
somebody shut me the fark up.
Actually 55* :becky:
