Pork Chop Mess-Up! Help?

[buckytom]

rhetorical question, eh?

A Rhetorical Question - YouTube

 

[CraigC]

It was a 'rhetorical' question. I'm 65 and have BBQed for most of that time. BTW what "stuff" is it you are referring to? I assume you mean the fat. Fat's tricky. It absorbs heat faster than tissue. I like my briskets to be finished at more like 180-185 F. Just saying.

Wow, you should already know what "stuff" (collagen and connective tissue) is. Fat is usually trimmed on a brisket to a desired thickness, before cooking. As it renders it helps keep the meat juicy. I like my burnt ends, so 195-198F is my target.

 

[puffin3]

Wow, you should already know what "stuff" (collagen and connective tissue) is. Fat is usually trimmed on a brisket to a desired thickness, before cooking. As it renders it helps keep the meat juicy. I like my burnt ends, so 195-198F is my target.

I knew what the "stuff" is. I asked you b/c it may have been helpful to others here if you had used the words 'collagen and connective tissue' instead of "stuff". That's all.