OT BBQ and Grilling - Traeger - *First Cook Update*

[auror]

But that’s not even the temp you want a shoulder at. I don’t pull a pork shoulder off the smoker until about 200-203 degrees. You’re not Melting and breaking down collagens at 180.

Brisket either for that matter.

Collagen breaks down starting at 130 with a certain natural enzyme and then normally at 160. It's faster at a hotter temp, but as long as you know your non-linear time/temp curves you're fine.

For example, you can break down collagen with sous vide at 136, you just need like 3 days.

 

[Dream Jobbed 2.0]

Tried out my new grill today