Brisket Temperture

Unknown

I'm confused with the temp of a brisket.[p]Last week I smoked a prime cut brisket to 175 and it was great. But all postings on the forum say it should be between 190-200. [p]What's the difference with the higher temp?

Stogie

NB666,[p]The difference will be in the tenderness of the beef.[p]The temp you mentioned would work for some folks, but others want the beef much more tender. The higher temps allow more breakdown of the collagen, therefore more tender meat.[p]Don't worry what others do, make it however you like it! But I do encourage you to try different finishing temps and then stick with the one you like.[p]Stogie[p]Stogie

The Other Dave

NB666, keep in mind I am not an expert on this, but I read these messages on this forum and pass on the good stuff. I read a post recenetly discussion the temps at which protein vs. collogen break down. If I remember right it was in regard to chicken breasts, but MAY apply here also. Seems 160* is where the meat (protein) is cooked and collogen begins to gelatanize (IS that a word?) So I interpret that to cook cuts such as brisket to something greater than 160* and leave at that for A LONG TIME. [p]This has worked for me. I marinade in a liquid with abundant acid (lime juice,) which I beleive helps.[p]Any experts versed in the protein/collagen/temp issue PLEASE give your input!

Bordello

Stogie,
Very well put,
As they say:
The best Q is the Q that taste good to the one eating it.[p]Cheers,
New Bob