On the brisket tips thread, Shawn W made a argument for real slow for beef, and it reminded me of a feeling I've had about brisket.
Way, way back when brisket was first being barbecued, Brisket was a tough practically worthless cut, that the German butchers in Texas figured out that long ,slow smoke cooking would tenderize it.
I'm sure these were NOT from graded beef, maybe not even the low grade we can get today.So what temp and time were these bad boys cooked to get them edible?
So while hot and fast works with our better grades, would really low and slow work better on our low grades? I have an old BBQ book that came with my first "pit" that recommended no higher temp then 212 degrees, in order to not "boil" out the available moisture.
Just wondering if "real" low and slow was necessary back then and we can "cheat" a little now with the good stuff.??
Way, way back when brisket was first being barbecued, Brisket was a tough practically worthless cut, that the German butchers in Texas figured out that long ,slow smoke cooking would tenderize it.
I'm sure these were NOT from graded beef, maybe not even the low grade we can get today.So what temp and time were these bad boys cooked to get them edible?
So while hot and fast works with our better grades, would really low and slow work better on our low grades? I have an old BBQ book that came with my first "pit" that recommended no higher temp then 212 degrees, in order to not "boil" out the available moisture.
Just wondering if "real" low and slow was necessary back then and we can "cheat" a little now with the good stuff.??