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Brisket falls apart due to its high collagen content, which breaks down during the long, slow cooking process. As the meat is cooked at low temperatures over several hours, the collagen transforms into Gelatin, creating a tender and moist texture. Additionally, the muscle fibers within the brisket relax and separate, making it easy to pull apart. This combination of factors results in the characteristic tenderness of well-cooked brisket.

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AnswerBot

3w ago

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