Problems with Brisket.

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Kurant

Newbie
Original poster
May 31, 2020
1
0
Cooking on an Ironwood 885, doing 8 hours at 195F. Wrapping, upping grill to 250Fand going until 200ish temp on the meat.. Using the probe on the grill, verified at 200F-ish with a Thermapen. Will pull at 203-204 generally.

The fat in the point that separates the piece of meat ends up almost gelatinous and sticky, it's not very appealing, very messy and it isn't appetizing at all. I can't figure out why that fat doesn't render properly. I watch HowToBBQright's YouTube and I have used his pellet grill method the last couple times - his renders well, cuts nicely, it looks very good. I've had this issue like the last 3 I've cooked. The brisket comes from Costco, normally.

Any advice?
 
That wedge of fat between the point and flat can approach 2.5", thick and it just won't render much, especially using a low pit temp like 195°. Try trimming it out of there and raising your pit temp about 50°.
 
You have to trim that fat out of meat before it goes into the smoker.
Then bump your temps up to 250* for the first 2 hours bump the temp up to 275-285* and finish that baby off until forktender/ probes like butter wrapped in pink paper or foil if you don't have the paper.
 
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I smoke my briskets at 250 fat side down until it hits 160-170 then I wrap in butchers paper until it hits 205. You will get better results cooking a little hotter but at a constant temperature. I will trim the fat down to 1/4" thick
 
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