Cook until all fat has rendered???

[Millberry]

I have a brisket at 203 degrees......probe slides in like butter......BUT---fat has not completely rendered yet.. Do I take it off the heat and let rest OR continue smoking (cooking) a little longer? Thanks

 

[02ebz06]

If IT is at 203 I would pull it.
I've always had some fat left.

 

[gmc2003]

Point fat and cap fat don't render out fully. Pull it if it's were you want it.

Chris

 

[Millberry]

Point fat and cap fat don't render out fully. Pull it if it's were you want it.

Chris

Thanks for the quick reply. I just did that. My first "fat-side up".

 

[Millberry]

If IT is at 203 I would pull it.
I've always had some fat left.

Thank you so much...and for answering so quick

 

[thirdeye]

It's the internal fat that renders, especially the fat layer
between the point and flat. It never hurts to rest a brisket in an insulated cooler for up to 4 hours.

 

[MJB05615]

Agree with all above. 203' IT and probe very tender, yes pull and let rest wrapped for a while. Long time not hearing from you, how've you been?

 

[Millberry]

It's the internal fat that renders, especially the fat layer
between the point and flat. It never hurts to rest a brisket in an insulated cooler for up to 4 hours.
View attachment 668219
View attachment 668220

EXACTLY what I did.....thanks

 

[indaswamp]

Yep. guys got you covered. post some pics. of that bad boy when you go to slice!

*Hint: We here at SMF love to feature everyone's first brisket cook, but we gotta have a picture to post!