First Time Trying Brisket


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> mouth, not yet easily chewable. (Conversely, if overcooked, the meat will be dry as well - do to excess moisture/rendered collagen/rendered fat loss - though the meat will be 'tender', just not very moist. For many cuts it will have a stringy feel - dry, chewable, but not pleasant.) </div></BLOCKQUOTE>

That is why I am thinking it was overcooked. The meat was dry. But tender, although not sure what tender means exactly. It pulled apart easily, it wasn't bad. But was just dry. The consistency was okay, wasn't tough in any way. The internal temps were running upper 160's in the flat
 
If it was as you describe I would agree.

What are you using for a therm? I am wondering because the temps you mention are substantially below what one would expect for an overdone brisket. Note that no temp equals done. What did the meat feel like when you were temping it, i.e., did the probe enter with resistance?

Paul/j - Operatively, in 'normal' cooking, the threshold for collagen breakdown is ~140 - because that is what seems apparent. We know, however, that breakdown actually starts at significantly lower temps - or else cooking sous vide would not have the results it does. It occurs very slowly at lower temps which is why sous vide cooking takes so long, and is why breakdown is not evident in typical, short duration cooking, higher temp cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Paul/j - Operatively, in 'normal' cooking, the threshold for collagen breakdown is ~140 - because that is what seems apparent. We know, however, that breakdown actually starts at significantly lower temps - or else cooking sous vide would not have the results it does. It occurs very slowly at lower temps which is why sous vide cooking takes so long, and is why breakdown is not evident in typical, short duration cooking, higher temp cooking. </div></BLOCKQUOTE>

impeccable, as always.

I had a question related to the quote, that you could probably answer.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> proteolytic enzymes decreasing myofibrillar tensile strength </div></BLOCKQUOTE>

should we be thinking there might actually be something to l/s briskets? if you can keep this enzyme active longer by cooking lower, wouldn't the end result be more tender?
 
Yes, absolutely. It is one of the key benefits of low/slow cooking. It's also one of the benefits of dry aging, and the benefit of wet aging. I wet age briskets. It's also why I start them cold and Minion the start, even though I end up at high heat.

One key enzyme responsible for increasing tenderness inactivates ~105, the other ~120. One could milk the come-up time substantially then, when 120 is achieved, pretty much let 'er rip and swing to a HH cook and see how that goes. I've not done this.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Yes, absolutely. It is one of the key benefits of low/slow cooking. It's also one of the benefits of dry aging, and the benefit of wet aging. I wet age briskets. It's also why I start them cold and Minion the start, even though I end up at high heat.

One key enzyme responsible for increasing tenderness inactivates ~105, the other ~120. One could milk the come-up time substantially then, when 120 is achieved, pretty much let 'er rip and swing to a HH cook and see how that goes. I've not done this. </div></BLOCKQUOTE>

perfect. its already how I roll
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.

I was doing it to keep my smoke ring enzymes active longer, who knew (other than you
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) that I was keeping other important enzymes in good working order as well.
 
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