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Old 04-26-2014, 05:01 PM   #1
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.
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Old 04-26-2014, 05:10 PM   #2
is Blowin Smoke!

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

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!

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

It happens faster cooking H&F \

I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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