Aussie BBQ Forum

I haven't yet read the chapter with the "48 hour brisket".

sosman wrote:

Buccaneer wrote:Extremely pleased we have members getting into it so deeply.
Maybe teach this old bull a thing or two.

Well it doesn't take into account "the stall" so its bloody useless.

@ 'the stall'

If I juiced Kiwifruit and Papaya and then injected them into a piece of meat would that have the same tenderising effect as whole pieces of fruit or are the enzymes entwined in the fibre of the fruit?

In addition, if I was cooking a pork shoulder, are you suggesting that holding it at 120 fahrenheit for a few hours before slowly ramping it up to 190/195 would make it more moist?

Thanks all,

Tim

hsmax, It will do that by itself if you keep the oven temp at around 225 F
"The Stall" usually happens @ around 55-57 deg C, and can frustratingly last a long time.
It my even drop in temp, Tricking the unwary pit cook to raise the pit temp.
All things being equal, If the oven is 225f, eventually so will the meat.
If you leave it alone and don't look, rather concentrate on temperature of oven and meat, you cant loose

Hi Mick,

Thanks for your reply. Your advice is what I have been doing, at least I'm on the right track. So no need to try and hold it lower? Good news. More time watching footy and less time trying to adjust air vents!

Tim

Hi Tim,

The Enzyme thing will work the way you suggest, but remember enzymes tenderise by turning the meat to mush, for what you are talking about a brine is better, make one with sone flavour and inject that!

Then follow Micks advice, more beer, less vent fiddling!

Chris

Excellent read Urbangriller

buzzawak wrote:Excellent read Urbangriller

He's a pretty clever puppy is Chris!



Have a read of some of his other guides, very helpful.

Cheers, Wayne

Will do Wayne

beachbums wrote:

buzzawak wrote:Excellent read Urbangriller

He's a pretty clever puppy is Chris!



Have a read of some of his other guides, very helpful.

Cheers, Wayne