Connective tissue can break down at a lower temperature, it just takes a lot longer, that’s the concept behind sous vide cooking after all.
I don’t think I’m breaking down a lot of that tissues, but it does seem to be doing something, it does seem to come out a little more tender from my smoker than the oven at a higher temperature, not a massive difference, but a little.
But yes, the thin slices is definitely the bigger factor, and I don’t really want it falling apart tender anyway so it can slice down cleanly.
Hmm, I’ve done a pork shoulder for like 12 hours in the smoker and had to pull it early, and it was pretty tough. But maybe with a smaller piece of meat it’s holding a temp longer? Still, I don’t think medium rare and connective tissue breakdown are compatible, but I’m not a food scientist.
Connective tissue can break down at a lower temperature, it just takes a lot longer, that’s the concept behind sous vide cooking after all.
I don’t think I’m breaking down a lot of that tissues, but it does seem to be doing something, it does seem to come out a little more tender from my smoker than the oven at a higher temperature, not a massive difference, but a little.
But yes, the thin slices is definitely the bigger factor, and I don’t really want it falling apart tender anyway so it can slice down cleanly.
Hmm, I’ve done a pork shoulder for like 12 hours in the smoker and had to pull it early, and it was pretty tough. But maybe with a smaller piece of meat it’s holding a temp longer? Still, I don’t think medium rare and connective tissue breakdown are compatible, but I’m not a food scientist.