Thread: Brisket Temps
View Single Post
Old 01-02-2013, 11:10 AM   #7
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

You can't trim all the fat off, you still need some on both sides of the brisket. What grade of brisket are you using? You can't pull at a certain temp, every brisket is different. Only pull when that thing probes tender. Cutting that point off may be hurting you too, I don't that, I just leave it on and cut away excess fat later. Lotta people do, but you have to ask yourself, are burnt ends more important than a "moist" brisket?
JS-TX is offline   Reply With Quote