Originally posted by Shawn W:
Why the insistance every piece of meat is exactly the same and responds exactly the same way to the same cooking conditions? .
My insistance comes from the observation that , in my fairly extensive experience, they all have been the same in regards to them being perfectly done in the 195-205 range, and all being less than done below that! Again, I use choice, or prime in 6-8 lb flats. Now Kevin points out that Kobe, Waygu(sp?), and select cuts will vary. I can buy that concept. Select, will encompass the overworked muscle end of the spectrum from older cattle culled at the end of the season, and such, and the other two are the "underworked muscle" end of the spectrum. I find that the biggest variable from cut to cut (brisket AND pork) is the time it will take to reach the magical internal temps I site at a constant cooker temperature. My contention comes purely from experience. DH