Brisket cook w/ tallow injection

Adamlang87

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  1. RT-680
Cooked a 13lb full packer brisket at 225 with tallow injected into the flat.

225 fat side down for 7 hours
wrapped in butcher paper and put in oven at 225
hit 190 around 12-13 hours and sat there for a while
I started to worry that it was basically finished and just rendering out all of the fat since the cook temp was so low
turns out I was right as the flat was a little dry

Any thoughts on finish temps vs cook temps? I feel like for a 225 cook, the finish temp is going to be 190 in the thickest part of the flat.
 
Did the flat fall apart when you sliced it Or tried to pick up a slice?
 
Maybe your probe is incorrect? This just doesn't add up. I haven't ever done a flat by itself(always do full packers) but I always go till the flat is about 203 before I pull it no matter what the point says.
 
Yup. Did not meet the bend test. Felt overcooked. I was shocked since the internal never got above 192

I've noted that just getting a tough piece of meat up to a temperature doesn't guarantee it's tender nor that it hasn't been overcooked. It has to do with how long the meat was in the temperature range at which the connective tissue breaks down.

Per this website https://www.scienceofcooking.com/meat/slow_cooking1.htm
"When you cook, collagen begins to melt at about 160F and turns to a rich liquid,gelatin. This gives meat a lot of flavor and a wonderful silky texture. When cooking it is important to liquify collagen."

"Denaturation of the collagen molecule is a kinetic process, and hence a function of both temperature and duration of heating. Cooking at low temperatures require long periods of time to liquify collagen."


"160°F/70°C -- Connective tissue collagen begins to dissolve to gelatin. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F"

So, it stands to reason that keeping a tough piece of meat in the range just above 160F for an given period will have similar effect on tenderness as a cook where the temperature climbs to say 200, but the meat is in the rendering temperature range for the same period. What I'm trying to say is that you can make meat tender well below 190-200F, as I think you have shown.
 
I personally don’t cook by time but buy temp of the point. 203 seams to work very well. I don’t wrap but I boat around 150. I also cook way higher. 275 to 325 with a smoke tube with seasoned mini splits and pellets or it’s on the offset. Once I hit 203. I let it cool for a little while and hold in the oven at 170 for atleast 2 hours. Turns out great every time.
 

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