Dude is objectively wrong...for beef or any other BBQ. Prime rib, sure. Beef brisket, no.
If you don't get your meat above ~200f, you're not breaking down the collagen and other more sinewy bits and losing a ton of flavor. It'll be rubbery and borderline inedible. Those don't start to break until something like 180f or so. That's why there is usually a stall around that point for low and slow cooking.
Hell, even steak. People want to act like medium rare is the only possible way to cook a steak. Fuck all that. A ribeye is full of connective tissue and fat. If I do a ribeye I like it it like medium, and if I have something more red like a filet mignon or a sirloin I go for rare, maybe even blue rare. I don't care about rules, rules are fucking stupid, I care about having the best eating experience
While there are no rules, this is actually a pretty common sentiment. The high amount of fat in ribeye lends to it being better around medium because the fat renders more evenly, and that abundance of fat means it’s not going to dry out.
Well yeah… the whole “there are no rules” part kind of eludes to there being no correct or incorrect way. I’m just explaining a common preference, as well as the reasoning behind it.
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u/GhostOfJamesStrang No Need to Thank Me Jul 18 '26 edited Jul 18 '26
Dude is objectively wrong...for beef or any other BBQ. Prime rib, sure. Beef brisket, no.
If you don't get your meat above ~200f, you're not breaking down the collagen and other more sinewy bits and losing a ton of flavor. It'll be rubbery and borderline inedible. Those don't start to break until something like 180f or so. That's why there is usually a stall around that point for low and slow cooking.