A few months ago, I somewhat perfected briskets. Last month, I picked up a 6.97 lb brisket from Walmart. I smoked the meat at 235*, with the goal of getting to 195* internally. Once the meat got to 190*, I did the toothpick test and it was butter soft (easily removable) so I pulled the brisket. I wrapped the brisket in aluminum foil and had it in a cooler for 2 hours. Here's the problem, although the meat was cooked well, the fat did not render. There was still a lot of fat throughout, especially in the point. My previous brisket, the fat rendered well and that which remained was flavorful. I'm curious about why the fat remained. What's your opinions? Thanks!