When smoking BBQ, you have to keep your temperature constant because if the temperature in your smoker drops, your meat begins to “lock” back up – resulting in BBQ that is tough. The American Royal World Series of BBQ events is the largest BBQ competition in the country.
It doesn’t matter what type of BBQ you are cooking… bbq shoulders, bbq brisket, bbq ribs, bbq butts and even whole hog… you always need to be aware of the temperature in your meat.
But what is happening when the meat “LOCKS UP”?
What exactly does that mean and how does it affect the tenderness of the meat?
Well, the goal of low and slow cooking is to slowly denature or “break down” the protein strands in the meat. When you break the meat down slowly – and correctly – the result will be a moist, tender, flavorful BBQ product.
But any heat fluctuations can interfere with the denaturing of the proteins in the meat. As the temps sharply rise and fall it causes the protein fibers to “unravel” too fast or not enough… and this results in tougher BBQ product.
And once the damage has been done, there is no secret trick or cooking method that will bring that tenderness back to your bbq meat – unless you simply cook your BBQ long enough and turn it into complete mush.
If you cook your meat too long or at too high of an internal temp, it will denature the proteins so much that the protein structures will turn into a dry, mushy product.
Cooking your BBQ until its mushy might fool most people who don’t know good, tender BBQ… but for people like you and me, mushy BBQ just ain’t going to cut it.
To produce the perfect BBQ every single time, you just need to watch your temperature in your smoker and make sure you are keeping a steady “low and slow” cook. Contact us to product for best BBQ.
If you keep these temps steady… you will have the finger-licking, award-winning bbq that gets you all the bragging rights every single time.
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