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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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<blockquote data-quote="KingBlack" data-source="post: 16542867" data-attributes="member: 23148"><p>Brisket is an extremely tough cut of meat.</p><p>I guess you can make an argument for either one because it comes down the preference. The reason that brisket and other cuts of meat like pork shoulder and pork butts take so long to get them the way I want it is the last 1%. Pork butt for example is safe to eat with an internal temperature of 165 degrees. You can get it there on a 7lb piece of meat in about 5 hours.</p><p>When I do it I cook it at 225 degrees. It takes about eight or nine hours at that temp to get an internal temperature safe to eat but it takes another 3 or four hours to get it from 165 to 195. By all measures this meat is cooked and ready to slice. Getting it from 195 to 205 internally is a challenge and it takes a very long period Of time. At-205 the tendons literally melt away and that's how you're able to pull the meat apart with ease. Again it's a matter of preference but I like it so soft and tender that a fork can pull the meat apart</p></blockquote><p></p>
[QUOTE="KingBlack, post: 16542867, member: 23148"] Brisket is an extremely tough cut of meat. I guess you can make an argument for either one because it comes down the preference. The reason that brisket and other cuts of meat like pork shoulder and pork butts take so long to get them the way I want it is the last 1%. Pork butt for example is safe to eat with an internal temperature of 165 degrees. You can get it there on a 7lb piece of meat in about 5 hours. When I do it I cook it at 225 degrees. It takes about eight or nine hours at that temp to get an internal temperature safe to eat but it takes another 3 or four hours to get it from 165 to 195. By all measures this meat is cooked and ready to slice. Getting it from 195 to 205 internally is a challenge and it takes a very long period Of time. At-205 the tendons literally melt away and that's how you're able to pull the meat apart with ease. Again it's a matter of preference but I like it so soft and tender that a fork can pull the meat apart [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
New toy (Kamado grill)
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