brandonh1987
Full Fledged Farker
- Joined
- Jan 21, 2013
- Location
- AZ
So I cooked a brisket last night, I bought a 5 pound whole brisket (yeah its small) from a local grocery store. I put tender quick on it for about 30 min and washed off prior to putting on my rub of celery salt, salt, pepper. I took it out a little early some parts were 185 and some were 190. But the brisket when you took a piece and kind of pulled at it, you could still see like strings of fat throughout it. I was wondering if this is because I took it out early and not all of the collagen broke down, or because I used tender quick for 30 min, or just because it was a bad brisket. I mean it still tasted good, just not real good, and that stringy pull to it had me dissapointed. Any thoughts?