Hoping for some help. Target temp for a brisket is 203. But steak is considered well done (tough and dry) at 155. Seems contradictory to me. Aren't we overcooking the brisket at 203?
Second attempt with brisket today. Appreciate the help.
Lonnie
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Meathead explains it well in his brisket article https://amazingribs.com/tested-recip...que-and-recipe but I'll give you a few highlights. Certain meats that are tough cuts like pork butts, ribs, and brisket, need to go way up and beyond well done because it's the high heat as well as the time it takes to get there that melt all the tough colleges and fats into that juicy deliciousness that we know and love. You simply can't get that in those cuts of meat at a medium or even a well-done temp, they need that incredibly high over cooked temperature to make all that happen. I believe it's not until around 190 that the collagens start melting (rendering). That's actually where the term low and slow comes from.
The difference is that the brisket is brought to temp using the proverbial "low and slow" technique. Cooking it hot like searing a steak would cause it to seize up like an old leather boot. Brought to temp slowly and gently spares the muscle tissue some while allowing fat to liquify (render) and the connective tissue to melt to gelatin both of which are vital for the brisket to end up tender and juicy. It's not so much about a "target temp" as it is about the amount of time the brisket spends above the 150-160 range where the collagen begins breaking down. Usually by the time you reach 203 that has occured but could also be at 190 if your cook took long enough to get there. LOW & SLOW is key! Good luck!
John "JR"
Minnesota/ United States of America
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Please remember that 203* is not a magic number. The meat is done when it's probe tender and that could be anywhere from 190* to 210*. And every once in a while, a hunk o' meat will refuse to get tender in any reasonable amount of time.
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