An Odd Brisket

RhumAndJerk

Saturday evening, while at the Butcher Shop, I decide to cook a brisket. They had a few in their case, but still in the plastic. I did not want a whole one, so I asked if they would just sell me the flat. After they cut it and they were weighing it out, I noticed that it looked like bacon. At this point, I asked for the other side and at least it was better. I know that it was stamped choice, but there was a ton of fat. I did not have them trim it which in hind sight I should have done. [p]On Sunday, I made up a batch of rub based on Elder Ward’s World Class Brisket recipe, but I used Dizzy Pig Red Eye Surprise instead of the Chile Powder in the recipe. I got the brisket started around 9:30 AM and got the fire stabilized in my Medium around 225. I was going to be gone for more than a couple of hours and I did not want it to cook too fast. I was hoping to eat between 3 and 5PM. When I got back to the house, I kicked the dome temp up to around 275, but the internal temp was only around 143. By 3PM the internal temp was still only at 143 so I bumped the dome temp up to 325.[p]By 7:30, the internal was only at 178 but was time to eat. When I pulled then meat off, there was almost a full two cups of rendered fat in the drip pan. I have never before seen so much grease.[p]Regardless, the meat was tender but even cooked it was riddled with fat. What was even more disappointing was that it tasted great[p]Just Sharing,
RhumAndJerk[p]