View Single Post
Old 04-04-2008, 10:13 AM   #11
rookiedad
is One Chatty Farker
 
rookiedad's Avatar
 
Join Date: 07-21-05
Location: patchogue, n.y.
Default

i think coolering from a pull temp of 200* back down to about 160* as Phil has stated, is important. this gives the connective tissue an ample amount of time to break down and i think reabsorb into the meat. as others have said, use the cooler as your buffer period.

phil
rookiedad is offline   Reply With Quote