When using tobacco BBQ, you have to hold your temperature continuous due to the fact if the temperature in your smoker drops, your meat begins to “lock” back up – resulting in BBQ that is difficult.
It will not make a difference what variety of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even entire hog… you often want to be aware of the temperature in your meat.
But what is occurring when the meat “LOCKS UP”?
What specifically does that mean and how does it impact the tenderness of the meat?
Well, the objective of minimal and gradual cooking is to gradually denature or “crack down” the protein strands in the meat. When you split the meat down slowly and gradually – and accurately – the outcome will be a moist, tender, flavorful BBQ solution.
But any warmth fluctuations can interfere with the denaturing of the proteins in the meat. As the temps sharply increase and slide it causes the protein fibers to “unravel” also rapidly or not sufficient… and this benefits in more durable BBQ merchandise.
And after Barbeque for you has been done, there is no mystery trick or cooking method that will provide that tenderness back again to your bbq meat – except if you merely cook dinner your BBQ prolonged ample and switch it into full mush.
If you prepare dinner your meat as well lengthy or at too high of an internal temp, it will denature the proteins so a lot that the protein constructions will turn into a dry, mushy solution.
Cooking your BBQ until its mushy might fool most people who never know great, tender BBQ… but for men and women like you and me, mushy BBQ just ain’t going to cut it.
To make the best BBQ each solitary time, you just need to have to watch your temperature in your smoker and make certain you are retaining a continual “reduced and slow” prepare dinner.
If you preserve these temps steady… you will have the finger-licking, award-winning bbq that will get you all the bragging legal rights every single time.