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dayzed&confused

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  • Let's look at some physical facts here

    #1 water boils at 212 degrees sea level. #2 most of us cook at a higher altitude than that, unless your cooking under water some how. So, doesn't it make since that the food would be done somewhat lower than that 212 degree temperature, especially the higher the altitude? So it makes since to me that living in West Texas, say 2000 feet altitude, that I should not let the internal temperature of my brisket reach it's water boiling point of 208 degrees. At 208 degrees the water in my brisket is going to turn to steam and at that point all of the moisture is going to pressurize and flat ass leave my brisket DRY! Now, I am not a smart man, but it seems to me that I don't want to break that 200 degree threshold. Preferably stay under 190 or so. Any thoughts?
  • Re: anyone ever dry-age at home?

    Oh yeah, I forgot to tell you that I used choice meat instead of select. It was from Sam's and I think I remember it was around 7 dollars a pound. Prime meat is way out of my means.
  • Re: Really tough butt

    I am not a fan of turbo when it comes to pork buts. It is just too fast. It takes time to break down the muscle tissue and make it tender. Invest in a temp controller and cook overnight without the possibility of the temp going too high or low and you will get it right every time.
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