oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-26-2014, 05:01 PM   #1
Thespanishgrill
On the road to being a farker
 
Join Date: 09-28-13
Location: Los angeles
Default Brisket collagen conversion question

Hi All,

Been out of the loop for a while but I'm back and ready to toss up a sweet looking Briskie I picked up at RD today. He's a little guy about 10lbs.

I've been going round and round, do I go hot and fast or something like 250ish. The question I have is will the collagen conversion happen better at a slower pace or can it complete properly with a hot and fast technique ? How long does it really need to be juicy juicy juicy =)

Thanks all and have a smoking good weekend.
Thespanishgrill is offline   Reply With Quote


Old 04-26-2014, 05:10 PM   #2
93vpmod
is One Chatty Farker

 
93vpmod's Avatar
 
Join Date: 02-02-13
Location: Springfield, IL
Default

From my experience heat is heat. The input for the conversion will happen either way, the key is not to under or over cook which gives the lower temperature a wider margin for error, especially on the overcook aspect.

In either case the rest is most important as it allows the final breakdown and redistribution within your brisket. Don't be in a hurry...

Good luck!
__________________
-Mike-

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
93vpmod is online now   Reply With Quote


Thanks from:--->
Old 04-26-2014, 05:19 PM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

It happens faster cooking H&F \

__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:18 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts