When smoking cigarettes BBQ, you have to preserve your temperature continual since if the temperature in your smoker drops, your meat begins to “lock” again up – resulting in BBQ that is tough.
It does not make a difference what variety of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even entire hog… you always need to have to be informed of the temperature in your meat.
But what is occurring when the meat “LOCKS UP”?
What precisely does that suggest and how does it influence the tenderness of the meat?
Effectively, the goal of minimal and slow cooking is to little by little denature or “break down” the protein strands in the meat. When www.barbequeforyou.com break the meat down slowly – and accurately – the consequence 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 increase and drop it leads to the protein fibers to “unravel” way too quick or not sufficient… and this benefits in harder BBQ merchandise.
And when the injury has been done, there is no magic formula trick or cooking strategy that will deliver that tenderness again to your bbq meat – except if you merely prepare dinner your BBQ prolonged sufficient and turn it into full mush.
If you prepare dinner your meat also prolonged or at way too higher of an inside temp, it will denature the proteins so significantly that the protein buildings will change into a dry, mushy product.
Cooking your BBQ until finally its mushy may idiot most individuals who will not know very good, tender BBQ… but for people like you and me, mushy BBQ just ain’t going to lower it.
To produce the perfect BBQ each and every solitary time, you just require to observe your temperature in your smoker and make certain you are retaining a constant “lower and gradual” cook dinner.
If you hold these temps continual… you will have the finger-licking, award-successful bbq that receives you all the bragging legal rights each solitary time.