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Brisket

fshavies

has anyone tried to cook a brisket point using the indoor BBQ beef short ribs recipe on Joule? Would the collagen break down in 8 hours at 185?

Got a late start on Easter dinner. Just checking.

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torridice_498271

I'd think you'd need more time. Did you give it a try though? How'd it come out?

I was thinking about brisket too but went with ribs being worried I wouldn't have enough time

fshavies

I haven't tried it. I'm going to go traditional and smoke it. I have a few short ribs I'm going to throw in the joule. I'll definitely try soon, just don't want to ruin Easter dinner.

Diablote_389234

I've been experimenting with high collagen cuts (beef bolar roast, brisket, cheeks, chuck steak/roast, osso bucco, and short ribs; pork boston butt, blade-in shoulder roast, forequarter roast, and picnic shoulder; and lamb shanks and shoulder roasts) for the last 18 months, and I've found that all behave pretty much the same. In my experience, 8 hours at 185˚F is far too long and the meat will turn out mushy. Collagen conversion to gelatin will complete in 3-4 hours at 180˚F, but you need to ensure that all parts of the meat are above 160˚F before starting your timer. I'd recommend 131˚F for 24 hours, followed by 3 hours at 185˚F.