Thread: Brisket Temps
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Unread 01-02-2013, 10:10 AM   #7
JS-TX
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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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