rikun
Full Fledged Farker
Hi,
I'm still trying to find the "goes in like buttah" with brisket flats (packers unavailable here).
I think I've got it, but is it normal that after pulling the meat from smoker the meat will stiffen up immediately?
I probe them on the smoker, they feel like buttah, I'll take them out and walk inside. When I'll probe the flat inside, it's not anymore like buttah, it immediately stiffens up upon removing from heat.
I'm not sure if all meat does this, haven't noticed it that much with pork. Internal temps have been always more than 200, usually finishing around 210 (hot and fast). I don't go by the temp, I just want to know it
I'm still trying to find the "goes in like buttah" with brisket flats (packers unavailable here).
I think I've got it, but is it normal that after pulling the meat from smoker the meat will stiffen up immediately?
I probe them on the smoker, they feel like buttah, I'll take them out and walk inside. When I'll probe the flat inside, it's not anymore like buttah, it immediately stiffens up upon removing from heat.
I'm not sure if all meat does this, haven't noticed it that much with pork. Internal temps have been always more than 200, usually finishing around 210 (hot and fast). I don't go by the temp, I just want to know it
