Interesting that people are saying it it wobbly like jello. It actually is the gelatin that gets converted from collagen by heat, moisture and time. Time/temp/moisture are factors. Usually you don’t have to worry about moisture since the meat has enough in it already. Wrapping can help save some surface moisture and therefore halt evaporative cooling, thus, saving time (by increasing the temperature) at the end if necessary.
The key is heat over time, think area under the Time/Temp curve. 300F will convert more quickly. 225F much more slowly. At 225F a brisket usually runs 12-16 hours to get to "probe tender". The stall serves to create the bark, but even more importantly also lengthens the cook so the collagen has time to convert.
in a SV bath you can get prove tender as low as 135F if you give it 48-72 hrs.
so it all comes down to time and temp.
The key is heat over time, think area under the Time/Temp curve. 300F will convert more quickly. 225F much more slowly. At 225F a brisket usually runs 12-16 hours to get to "probe tender". The stall serves to create the bark, but even more importantly also lengthens the cook so the collagen has time to convert.
in a SV bath you can get prove tender as low as 135F if you give it 48-72 hrs.
so it all comes down to time and temp.
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