"The Ranger" > wrote in message ...
> BOB > requested in message
> ...
>>> The Ranger said...
>>> > I've always cooked it fat-side up; this way
>>> > the collagen melts "through" the meat making
>>> > it tender and "juicy."
>
>> I'd like a good explaination of exactly how this works.
>
> The way I've done it the last six times:
> Set the meat into the center of the grill, fat-side up. Place the
> kettle lid over meat. Walk away for two hours. Come back after two
> hours, add more briquettes, close lid for another two hours. Come
> back after second two-hour set, check temp of meat. Check for
> "tenderness." Add more briquettes. Close lid and walk away again.
> Adjust last chunk of time accordingly. The longer I've allowed it
> to cook, the more fall-apart it's been.
>
> This has produced consistent (tender and juicy brisket) results.
>
> The Ranger
>
>

HOW does "the collagen melts "through" the meat making it tender and "juicy.""?

And a 6 hour brisket? That's not much of a brisket. You sure it's not a corned beef brisket?

BOB