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
Thanks for the quick reply. I just did that. My first "fat-side up".Point fat and cap fat don't render out fully. Pull it if it's were you want it.
Chris
Thank you so much...and for answering so quickIf IT is at 203 I would pull it.
I've always had some fat left.
EXACTLY what I did.....thanksIt'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.
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