When cigarette smoking BBQ, you have to hold your temperature continual because if the temperature in your smoker drops, your meat begins to “lock” back up – resulting in BBQ that is hard.
It doesn’t 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 aware of the temperature in your meat.
But what is occurring when the meat “LOCKS UP”?
What precisely does that indicate and how does portable bbq grill affect the tenderness of the meat?
Effectively, the aim of reduced and sluggish cooking is to little by little denature or “split down” the protein strands in the meat. When you crack the meat down little by little – and properly – the end result 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 rise and tumble it causes the protein fibers to “unravel” too quickly or not sufficient… and this final results in tougher BBQ item.
And as soon as the hurt has been completed, there is no magic formula trick or cooking approach that will carry that tenderness again to your bbq meat – except if you merely cook your BBQ prolonged ample and turn it into full mush.
If you cook your meat as well extended or at too substantial of an interior temp, it will denature the proteins so considerably that the protein buildings will flip into a dry, mushy merchandise.
Cooking your BBQ till its mushy may idiot most folks who will not know good, tender BBQ… but for people like you and me, mushy BBQ just ain’t likely to lower it.
To generate the best BBQ every one time, you just require to look at your temperature in your smoker and make positive you are retaining a regular “reduced and sluggish” cook.
If you hold these temps steady… you will have the finger-licking, award-successful bbq that receives you all the bragging rights each one time.