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?
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?