|
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. |
|
Thread Tools |
04-08-2010, 12:48 PM | #1 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
|
Question on Brisket fat content vs stall time
I exclusively eat grass fed beef - including brisket. It is very lean due to the diet and the cows being free range. I think that this is why I see a much lower stall temp (145-150) and lower finish temp of 160-165. I probe test (feel) to tell when it's done but I keep track of the temps. The brisket is still tender and has a nice pull, but it's not as tender as a modern farming methods brisket.
My thoughts are that fat is a better medium of heat transfer than water (muscle) so with less fat you're not going to get as hot internally and as a result you're not going to get as tender. Am I crazy or does that seem right? |
|
04-08-2010, 01:02 PM | #2 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
Interesting. Never had grass fed beef brisket, but I think you are on to something here. I'm thinking maybe not so much an issue of heat transfer but just that the process of the fat redering and releasing itself is a longer process than the process of just water/blood rendering itself out as steam. I have no real idea. Just tossing it out there too.
I'll be watching to see what the experts have to say. Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
04-08-2010, 01:10 PM | #3 |
Found some matches.
Join Date: 12-07-09
Location: San Jose
|
Where do buy the meat? I am in San Jose as well and prefer the flavor of grass fed.
Thanks |
|
04-08-2010, 01:43 PM | #4 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
|
|
|
04-08-2010, 06:02 PM | #5 |
Found some matches.
Join Date: 12-07-09
Location: San Jose
|
Thanks for the tip. I even have a $25 gift certificate to Lunardi's I have never used!
|
|
04-09-2010, 05:40 AM | #6 |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
|
Bump
|
|
04-09-2010, 06:21 AM | #7 |
Knows what a fatty is.
Join Date: 05-11-06
Location: Houston, Texas
|
Ive never gotten that deep into what the cows are fed...
But tend to agree... May be why I chose to cook briskets that run from... grades of... select, choice, and prime, more marbling, the better .. select for birthday parties...choice or better for competition...
__________________
Smokers Inc. Bates Custom Pit |
|
04-09-2010, 08:06 AM | #8 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
|
Interesting. One thing to ponder. It's not the fat that breaks down that is creating the plateau, it's the collagen (at least that's what I've heard/learned from food scientists). Collagen just has a different process for breaking down. Having said that, you're probably spot on as there is probably a lower collagen content in the briskets.
|
|
Thanks from:---> |
04-09-2010, 08:33 AM | #9 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
|
Someone said yesterday on my Wagyu post that they don't stall as long and they have a higher fat content then "regular" briskets, not sure about the collagen .... its worth looking into
__________________
Barbeque, It's not just for breakfast anymore! Check us out at angrypigbbq.com |
|
04-09-2010, 08:57 AM | #10 | |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
|
Quote:
And to clarify what I meant about the fat content and heat; I was thinking the lower fat causes a lower internal temp which doesn't break down the collagen as well - because you're mainly doing it with the water from the muscle which is at a lower temp. Thanks to all for Chiming in |
|
|
04-09-2010, 10:28 AM | #11 |
Full Fledged Farker
Join Date: 04-19-09
Location: Bandera, Texas
|
When I completely removed all the fat from my last brisket (both point and flat), all that was left was any internal fat (mostly in the point). There was no stall when it was smoked.
__________________
Visit my (mostly) cooking blog at texascookin.blogspot.com. |
|
04-10-2010, 03:56 PM | #12 |
Full Fledged Farker
Join Date: 08-29-09
Location: Encinitas, CA
|
IMHO......grass only fed beef is chewy and not nearly as flavorful. I do like MGWERKS method of trimming all the fat, but his brisket on another thread I'm pretty sure was not grass fed beef.
|
|
04-10-2010, 04:35 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Someone already mentioned the collagen, that's the stall. So the difference would be there I would imagine.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
04-10-2010, 07:23 PM | #14 | |
is One Chatty Farker
Join Date: 05-16-04
Location: Colonial Heights, Virginia
|
Quote:
The brisket will start to break down around 160 to 165 but not become tender until the 185-195 mark, from my experience it has nothing to do with the feed. I cook grass feed, wal-mart and no-name brand along with $12 lb brisket (I still want my brother in law to ex-plane that one) and some are shoe leather some are not. Have you ever let it go to 190-195 or is it you cannot or is it a time issue
__________________
Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again. |
|
|
04-13-2010, 10:29 AM | #15 | |
Full Fledged Farker
Join Date: 02-16-10
Location: San Jose, CA
|
Quote:
|
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
First time Brisket question | kbraun228 | Q-talk | 58 | 03-08-2011 11:47 AM |
Smithfield Spare Ribs Salt Content Question | Sleepy Smoker | Q-talk | 7 | 09-02-2010 07:42 AM |
Brisket fat versus Butt fat | Patrick C. | Q-talk | 9 | 08-13-2010 06:06 PM |
Question About Brisket Stall Temperature | Greg60525 | Q-talk | 14 | 07-06-2009 09:14 AM |
Not your usual fat up fat down question | QDoc | Q-talk | 14 | 01-26-2009 07:55 PM |
|
|