Breaking in the new ET-73 tonight..

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Since we're into this brisket thing, how about some "tech talk" . On the top of the brisket is that piece of meat that is ALWAYS tender and juicy. The meat is more "stringy" but always perfect. What is that part called. Also, I hear referances all the time about packers ect...How about a brisket termonology and anatomy lesson please...
 
There is much controversy on this subject. Example you take a whole hog that weighs 150 pounds and put it in a pit at 250 degrees, How long will that meat stay in the danger zone? Same with a brisket, Or pork butt. Heat kills bacteria. What about aged beef? They have to trim the rotten stuff off first.Is it safe? or just a great piece of meat you pay HUGE bucks for and not worry about the ageing process. Another reason I don't like to foil and plop a perfect piece of meat in a cooler. How long is it going to maintain a temp of 140? Not long. But no one worries about that?
 
I didn't know resting in foil was also considered 'using the Texas crutch' ... I figured that was just for cooking ... I do know the butts and chuck rolls I have done stay very hot for several hours in the cooler with blankets

As for leaving meat out, in the house I grew up in Mom would leave cooked meat out on the counter overnight and a turkey would stay on the counter several days (all in about 60F - 65F room temp) before being turned into soup that in turn usually sat out an additional night. Nobody died though I do think my folks get 'the flu' more often than most people.

I didn't continue the practice. I will let meat cool on the counter before putting it in the fridge but none of this overnight stuff.
 
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