Hey folks! I purchased a 10lb brisket at Walmart, applied my rub, put it in the fridge and 12 hours later dropped it in my smoker. Started cooking at 7pm, 225 (at least I think it was 225, my MES 30 cooks hotter than the read out by close to 20 degrees; my temp was set to 208) fat cap up. Applied smoke for 5 hours then went to bed, let it cook (don't have the tube smoker yet), got up at 7am and checked internal temp--167. Waited until 170 and then foiled until brisket reached 190. Took off the foil and put back on the rack to harden bark and finish cooking. At 195-200 IT (depending upon where probed) took it off and it is now resting. With that predicate, here are my questions/concerns -- #1 I have read a lot that the meat should be to the point where a toothpick slides in like butter. The only places a toothpick will go in that smoothly are the places which are obviously nothing but fat. I'm worried that I got a brisket that was 9lbs fat and 1lb meat. The areas with meat (flat) are not nearly as tender. Any ideas on what I might have done wrong? #2 I tried Chef Jimmy's au jus-- roasted veggies, added broth after an hour--but when I woke up this morning there was no broth in the pan, just fat, and the veggies were decimated. TONS of fat. Any ideas on what I did wrong there? Thank you all!
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