Reply to "Getting tired of the fat in brisket"

stevegardnerMember

I am cooking it to 195 degrees. I separate the flat from the point. I scrape all the fat off. yet, when I slice pieces of the various briskets I have cooked, they are loaded up with gristle. Its all through the meat, not just on top.
Ick. I love the pulled pork, ribs, chicken...I may pass on doing brisket anymore...way too fatty.

4/25/068:06 PM

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