Breaking Down Cartilage Or Connective Tissue In Brisket?

Discussion in 'Beef' started by xtexan, Mar 2, 2008.

  1. xtexan

    xtexan Meat Mopper

    This is a piggy back post to my last one. Does anyone know if the temps have to be low to break down the connective tissue in brisket???
  2. richtee

    richtee Smoking Guru OTBS Member

    Yes... things get under way around 160° I think... max out at like 180-ish... hence going to 180 and above for pulling meats. But it needs TIME to work. Rocketing a hunk to 180 won't work well.
  3. ptjd

    ptjd Smoke Blower

    Rich is correct, if you have ever cooked stew, the meat is done (cooked) within 10 minutes of boiling in broth and up to temp but if you used regular chuck or stew meat it would be tough to eat. However after 2-3 hours on the stove you can cut it with a fork.

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