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The "Plateau" Explained PDF Print E-mail
Q:  Dr. BBQ,

 

I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets.  Does this hold true to cooking beef ribs or does it pertain mainly to briskets?

 

--Chef Wil

 

A:  Hi Chef Wil,

 

In my experience the "plateau" happens in big, solid pieces of meat that are cooked at low temps (210-250 degrees F) to a high internal temp (180-205°F) in a dry environment such as a smoker. The "plateau" we refer to is a point in the cooking process where the internal temp will stall even though the cooking environment remains hot.

 

Now it is my belief that the "plateau" has much to do with the energy being directed to breaking down the meat in the neighborhood of 160°F internal, so I guess it would occur in a beef rib if you were cooking it to the high temps, though I don"t think it would be as noticeable. Same with cooking in a moist or hotter environment—you just wouldn't notice it.

 

--Dr. BBQ

 

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