Low and Slow: The Physics of Melting Meat Collagen

Tough cuts like brisket and pork shoulder are high in collagen. Collagen is a tough protein that only melts into tender gelatin under low, slow heat, usually starting around 140°F and finishing around 180°F.

Maintain cooker temperatures between 225°F and 250°F to melt collagen slowly, rendering fat and keeping the meat juicy.