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Old 12-30-2012, 11:32 AM   #21
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rhetorical question, eh?

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Old 12-30-2012, 12:04 PM   #22
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Quote:
Originally Posted by puffin3 View Post
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.
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Old 12-30-2012, 12:33 PM   #23
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Quote:
Originally Posted by CraigC View Post
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. :)
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