quote:Originally posted by Wheelz:
I am going to disagree here just a tad as I am seeing too many posts saying to crank it up all the way and "blast" thru the plateau.
Not meaning to argue with anyone or offend here. It's my understanding that the name of the game is "low and slow," and that going slowly thru the plateau breaks down more fat, collagen and connective tissue, making the brisket, PB, ribs, etc more tender, tasty & moist.
I may be wrong here and welcome the big boys to chime in. again, no offense to anyone. Just looking to teach the noobs how to do it right. All simply in my opinion!
You'll get no argument from me. I have a couple of Caterades, and I've found that I can hold meat from six to eight hours in the safety range. I try to never leave my self in a position that I have to rush the cook, especially on brisket. Low and slow still makes the difference.