When smoking cigarettes BBQ, you have to keep your temperature continuous due to the fact if the temperature in your smoker drops, your meat begins to “lock” back again up – ensuing in BBQ that is hard.
It will not issue what sort of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even complete hog… you usually need to be informed of the temperature in your meat.
But what is happening when the meat “LOCKS UP”?
What just does that suggest and how does it impact the tenderness of the meat?
Well, barbequeforyou.com of lower and slow cooking is to little by little denature or “crack down” the protein strands in the meat. When you break the meat down gradually – and correctly – the outcome 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 slide it triggers the protein fibers to “unravel” as well quickly or not enough… and this outcomes in more durable BBQ item.
And once the injury has been carried out, there is no mystery trick or cooking technique that will deliver that tenderness back again to your bbq meat – unless of course you merely cook dinner your BBQ prolonged adequate and switch it into full mush.
If you cook your meat too extended or at as well substantial of an inner temp, it will denature the proteins so significantly that the protein constructions will switch into a dry, mushy item.
Cooking your BBQ until finally its mushy may possibly idiot most people who never know good, tender BBQ… but for people like you and me, mushy BBQ just ain’t heading to lower it.
To create the best BBQ each single time, you just need to watch your temperature in your smoker and make certain you are trying to keep a constant “low and gradual” cook dinner.
If you preserve these temps steady… you will have the finger-licking, award-winning bbq that will get you all the bragging rights each single time.