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

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?
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