Why Cook Brisket Past 160 Degrees
Q: Why do you smoke the brisket to 185' when the thermometer says cook beef medium to 160'?
A: Brisket is a tough piece of meat from the breast area just below the neck of the cow.. it has so much connective tissue in it that according to legend, folks use to throw it away until they discovered that if you cook it at real low heat to about 180+ degrees it would finally get tender enough to eat.
At 160 it would be safe to eat but you would not be able to chew it. The word brisket can be traced back to an old Norse word which means "cartilage".
It is an extremely tasty meat if you know how to make it tender.. I sometimes cook/smoke it upwards of 190 degrees and then pull it or chop it for sandwiches.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoke Brisket
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: Brisket is a tough piece of meat from the breast area just below the neck of the cow.. it has so much connective tissue in it that according to legend, folks use to throw it away until they discovered that if you cook it at real low heat to about 180+ degrees it would finally get tender enough to eat.
At 160 it would be safe to eat but you would not be able to chew it. The word brisket can be traced back to an old Norse word which means "cartilage".
It is an extremely tasty meat if you know how to make it tender.. I sometimes cook/smoke it upwards of 190 degrees and then pull it or chop it for sandwiches.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Smoke Brisket
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 6:34 AM
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