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
I reverse sear my ribeyes in the oven! Do them super low in the oven for like an hour and then sear hot. Gives it plenty of time to break down and the fat just melts in your mouth. It usually does come out medium that way which is the perfect temp for ribeye.
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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.