Quote:
Originally Posted by buccaneer
Temps have climbed to 350, am working on lowering that.
The cut is supportive of the stomachs, there has to besome serious cable type collagen strands there to break down.
Thanks Titch, I was thinking it will be sooner so good to hear that bro!
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The cow actually doesn't have a collar bone, so the brisket is responsible for supporting over half of the steer's weight. That is why it's so tough, it's doing a bone's job.
More reading if you have nothing better to do.
http://en.wikipedia.org/wiki/Brisket