MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-08-2018, 07:17 PM   #76
Czarbecue
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Originally Posted by el luchador View Post
cool story. I didnt know that about Franklin bbq.

Ive been thinking about trying that method - start higher finish lower. my reasoning is that collagen starts to break down around 160 so if you can get it to 160 quicker, and then hold it above that range longer then it might lead to even more tender brisket.

more fun experimenting ahead.

I also want to try to recreate Czarbecue's test where he cooked it then held it in an oven at 170 for some hours(6?)( which is right in the collagen breakdown zone but not so hot as to be losing too much moisture.
It was 16 at 250-260F and 8 at 170F. Similar to what Aaron Franklin was doing but I wanted to see what those people were doing with the 24 hour brisket gimmick.
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Old 03-08-2018, 07:33 PM   #77
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Quote:
Originally Posted by el luchador View Post
cool story. I didnt know that about Franklin bbq.

Ive been thinking about trying that method - start higher finish lower. my reasoning is that collagen starts to break down around 160 so if you can get it to 160 quicker, and then hold it above that range longer then it might lead to even more tender brisket.

more fun experimenting ahead.

I also want to try to recreate Czarbecue's test where he cooked it then held it in an oven at 170 for some hours(6?)( which is right in the collagen breakdown zone but not so hot as to be losing too much moisture.

Well dont think i have first hand information. Ive read and studied for literally hundreds of hours on the nuances of bbq brisket. This is just my deduction from this near stalker level study. I have devoloped my own long hold brisket technique, the hot and slow method.

For those interested

https://www.bbq-brethren.com/forum/s...d.php?t=219158

https://www.bbq-brethren.com/forum/s...d.php?t=247399

If anything finishing at lower temps offers a larger perfect timing window. It takes a while to get used to briskets finishing at 190
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Old 03-09-2018, 10:41 AM   #78
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Originally Posted by smoke ninja View Post
Well dont think i have first hand information. Ive read and studied for literally hundreds of hours on the nuances of bbq brisket. This is just my deduction from this near stalker level study. I have devoloped my own long hold brisket technique, the hot and slow method.

For those interested

https://www.bbq-brethren.com/forum/s...d.php?t=219158

https://www.bbq-brethren.com/forum/s...d.php?t=247399

If anything finishing at lower temps offers a larger perfect timing window. It takes a while to get used to briskets finishing at 190

thanks for posting. it just goes to show there is no reason to be afraid of low temps. low and slow was the mantra for a while, then hot and fast came about and it seemed people forgot that low and slow still turned out great meat, not jerky like a few posts suggested. low and slow increases the margin of error by a lot.
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