When using tobacco BBQ, you have to preserve your temperature continuous due to the fact if the temperature in your smoker drops, your meat begins to “lock” back up – ensuing in BBQ that is hard.
It will not issue what kind of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even whole hog… you constantly require to be conscious of the temperature in your meat.
But what is happening when the meat “LOCKS UP”?
What just does that imply and how does it impact the tenderness of the meat?
Nicely, the goal of minimal and gradual cooking is to gradually denature or “break down” the protein strands in the meat. When you crack the meat down slowly and gradually – and properly – the consequence will be a moist, tender, flavorful BBQ merchandise.
But any heat fluctuations can interfere with the denaturing of the proteins in the meat. As the temps sharply increase and drop it brings about the protein fibers to “unravel” too quickly or not adequate… and this outcomes in harder BBQ merchandise.
And as soon as 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 just cook dinner your BBQ lengthy ample and turn it into comprehensive mush.
If you cook dinner your meat also long or at way too substantial of an inner temp, it will denature the proteins so much that the protein buildings will change into a dry, mushy solution.
Cooking www.barbequeforyou.com till its mushy may well idiot most people who never know good, tender BBQ… but for people like you and me, mushy BBQ just ain’t likely to minimize it.
To generate the excellent BBQ every single time, you just need to have to observe your temperature in your smoker and make confident you are trying to keep a regular “minimal and slow” cook.
If you keep these temps regular… you will have the finger-licking, award-profitable bbq that receives you all the bragging legal rights each and every one time.