When smoking cigarettes BBQ, you have to hold your temperature continual due to the fact if the temperature in your smoker drops, your meat commences to “lock” back up – ensuing in BBQ that is hard.
It will not subject what kind of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even entire hog… you usually require to be informed of the temperature in your meat.
But what is happening when the meat “LOCKS UP”?
What specifically does that imply and how does it have an effect on the tenderness of the meat?
Nicely, the objective of reduced and sluggish cooking is to little by little denature or “crack down” the protein strands in the meat. When you crack the meat down slowly – and accurately – the end result 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” as well quickly or not sufficient… and this benefits in harder BBQ product.
And once the hurt has been carried out, there is no magic formula trick or cooking strategy that will carry that tenderness back again to your bbq meat – except if you merely cook your BBQ long sufficient and switch it into complete mush.
If www.barbequeforyou.com prepare dinner your meat too lengthy or at way too high of an internal temp, it will denature the proteins so significantly that the protein constructions will switch into a dry, mushy product.
Cooking your BBQ till its mushy may well fool most folks who do not know excellent, tender BBQ… but for men and women like you and me, mushy BBQ just ain’t heading to reduce it.
To generate the best BBQ each one time, you just need to view your temperature in your smoker and make certain you are retaining a regular “low and sluggish” cook dinner.
If you preserve these temps regular… you will have the finger-licking, award-profitable bbq that gets you all the bragging rights each single time.