Smoked an untrimmed brusked for 13 hours. Still alot of fat on top when done. Do you scrape it off? Cook longer at lower temp?
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Is it as tender as you want? What is the internal temperature? If it is where you want it, scrape or cut off the fat and go.
Thank-you for the reply. Just smoked another brisket and left it unattended for a while. Internal temp reahed 195, havn't tasted yet, but did it get to high and did I ruin the brisket?
Nope, 195 should be good.
Or maybe,not high enough.
Do some reading here in the Brisket forum, sounds like you've not sure of what temp to smoke it too, how to trim or how to test for doneness.
Check out Brisket 101 first (its off the main page).
For temp, you use the temp as a guide, but only a guide, it could be perfect at 195 or might have to go higher. Read about the Poke and Prode method to help determine doneness.
There are just so many things about a brisket, do a little reading and when you have questions (and you will) come on back and we'll try to clarify.
Smokin'
Check out Brisket 101 first (its off the main page).
For temp, you use the temp as a guide, but only a guide, it could be perfect at 195 or might have to go higher. Read about the Poke and Prode method to help determine doneness.
There are just so many things about a brisket, do a little reading and when you have questions (and you will) come on back and we'll try to clarify.
Smokin'