Brisket Help, top is mushy

[Jbrown78]

First smoke of a Brisket on my MES140 using the Amaze-N-Tray. Grabbed a couple of Briskets from Costco. Applied mustard and Texas Rub placed in pan fat side up in tray and put in the smoker. The tops of the briskets came out mushy. What did I do wrong? I wrapped them at 160 and took them off at 195-200 and let rest for two hours. Great flavor and moist just that the top was mushy. Ideas or suggestions?

 

[SmokinAl]

How much fat cap did you leave on?
How about some photo's?
Al

 

[BKING!]

Putting fat cap up in a tray is likely the culprit. If coking in a tray the entire time I’d do fat cap down. You will get more smoke on the meat as well since smoke won’t penetrate fat.

Either that or once you’re done cooking you can place in the oven at 350 deg fat cap down to firm up the bark for about 15 minutes. It won’t be mushy after that.

 

[SmokyMose]

Though I cook it fat side up at first, after it's wrapped I flip it over for the remainder of the cook and have never had it mushy. I cook at higher temps, though. Maybe that has something to do with it.

 

[Jbrown78]

How much fat cap did you leave on?
How about some photo's?
Al

Al,
I didn’t take any pictures unfortunately. There was no more that 1/4 of fat on the top and I scored the top as well.

How much fat cap did you leave on?
How about some photo's?
Al

Al,
I didn’t leave more that 1/4 to 1/8 of an inch. I also scored the fat as well