When smoking BBQ, you have to keep your temperature consistent due to the fact if the temperature in your smoker drops, your meat commences to “lock” back again up – resulting in BBQ that is hard.
It does not make a difference what sort of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even entire hog… you always want to be informed of the temperature in your meat.
But what is taking place when the meat “LOCKS UP”?
What precisely does that mean and how does it influence the tenderness of the meat?
Nicely, the objective of reduced and slow cooking is to slowly denature or “split down” the protein strands in the meat. When www.barbequeforyou.com/best-propane-gas-grill-reviews break the meat down little by little – and correctly – the outcome will be a moist, tender, flavorful BBQ solution.
But any heat fluctuations can interfere with the denaturing of the proteins in the meat. As the temps sharply rise and drop it triggers the protein fibers to “unravel” also rapidly or not ample… and this outcomes in more durable BBQ product.
And as soon as the harm has been completed, there is no secret trick or cooking method that will provide that tenderness back again to your bbq meat – until you merely prepare dinner your BBQ prolonged ample and change it into complete mush.
If you cook dinner your meat too long or at too high of an inner temp, it will denature the proteins so much that the protein structures will change into a dry, mushy product.
Cooking your BBQ until its mushy might fool most individuals who don’t know great, tender BBQ… but for men and women like you and me, mushy BBQ just ain’t going to reduce it.
To generate the excellent BBQ every single one time, you just want to view your temperature in your smoker and make sure you are trying to keep a continual “minimal and sluggish” cook dinner.
If you preserve these temps continual… you will have the finger-licking, award-winning bbq that gets you all the bragging rights every single time.