Hi - I just make my first brisket in like 10 years and just had a quick question. Turned out very well - flat is currently resting quietly in a cooler triple wrapped in foil and a towel!
I cut up the point to make some burnt ends but found some really thick "bark" on it and just want to see if I did something wrong.
I did the brisket fat cap down at about 250 for 10 hours. Meat probing very well but looks like I may have left too much fat on in certain places and now it turned into really tough "bark".
Is that what I did - picture attached. Just trying to learn for next time.