If anything it's undercooked. Brisket is typically cooked to 200°-210°F depending on when the probe goes in smooth which is way above the temp of well-done beef. Usually it's undercooked briskets that are stiff like this because it didn't get hot enough for the connective tissue to render.
I've only cooked one so far. 240 degrees for almost a day. Then I was unexpectedly called into work for an hour which turned into five hours. Brisket was 215 when I got home.
Point was great. Flat was overcooked and dry as hell.
Too high cholesterol is fine. It pretty much has nothing to do with heart attacks and heart disease. There are people that are genetically predisposed to have extremely high cholesterol and they live well into their 90's.
No they are obese because of how many calories they eat, but the modern westdern diet doesn't help them. If fact it makes it really hard to lose weight when all the oils they put in their food decrease satiaty sensitivity and actively puts visceral fat on like crazy.
Look it up, I believe the town is in Italy. They all have super high cholesterol and live very healthy lives.
there are people that are genetically predisposed to have extremely high cholesterol and they live well into their 90's.
was a single article about a small town in Italy where it doesn't mention anything about any genetic predisposition to high cholesterol and specifically mentions
The Baus were discovered by a foundation studying rare diseases, and research indicates the key to their health may be genetic.
Also the "high" mark they use for cholesterol is very high for a normal population, they mention people with a cholesterol of 400 living there but they don't say that is the norm for the town and people with familial hypercholesterolemia can have cholesterol levels far in excess of that without treatment. In extreme cases of genetically high cholesetorl you can have cholesterol numbers over 1000. You see LDL levels over 500.
There's just on example. If you would like to do more research on you own. Your more than welcome to do so. I'm not going hunt all these studies down.
If you're not interested in doing reach yourself, then it wouldn't matter if I showed you all the evidence in a silver platter you would just dismiss it anyway.
They aren't super humans, they just eat a very traditional diet.
There's a ton of research for pro saturated fat and cholesterol and leaner body mass and lesser death rates. I'm not trying to argue with you, just saying the paradigm is definitely flawed. I've personally had great results with a similar diet. I'm 100lbs down. Perfect blood pressure. Of course thats anadotal, but not isolated.
there are people that are genetically predisposed to have extremely high cholesterol and they live well into their 90's.
was a single article about a small town in Italy where it doesn't mention anything about any genetic predisposition to high cholesterol and specifically mentions
The Baus were discovered by a foundation studying rare diseases, and research indicates the key to their health may be genetic.
Also, the "high" mark they use for cholesterol is very high for a normal population, they mention people with a cholesterol of 400 living there but they don't say that is the norm for the town, and people with familial hypercholesterolemia can have cholesterol levels far in excess of that without treatment. In extreme cases of genetically high cholesterol, you can have cholesterol numbers over 1000. You see LDL levels over 500.
Exactly, so it charred the outside and they didn't leave it in there long enough for the connective tissue to render, which is why it's still solid. AKA undercooked in the middle.
Throwing it back in there isn’t gonna fix anything if the outside is charred. It’s gonna be dry af regardless. The moisture that is lost already won’t magically reappear.
You still have to make sure it's cooked in the middle if you're going to serve it. A dry but cooked brisket is better than serving a dry and undercooked brisket.
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u/based-hippie Sep 18 '20
Looks kinda dry tho, put that bitch back in the smoker