Question on Brisket fat content vs stall time
I exclusively eat grass fed beef - including brisket. It is very lean due to the diet and the cows being free range. I think that this is why I see a much lower stall temp (145-150) and lower finish temp of 160-165. I probe test (feel) to tell when it's done but I keep track of the temps. The brisket is still tender and has a nice pull, but it's not as tender as a modern farming methods brisket.
My thoughts are that fat is a better medium of heat transfer than water (muscle) so with less fat you're not going to get as hot internally and as a result you're not going to get as tender.
Am I crazy or does that seem right?