Good people
I cooked a brisket last weekend, it was an small bit around 7lbs and all flat. It was nicely marbled with a seam of intramuscular fat and a fair fat cap.
I smoked it on the GMG at 110c for around 4 hours and then wrapped in foil with beef broth and a dash of red wine and then finished in the oven at 100C for around 6 more hours.
It was very tasty and quite tender but the biggest issue was that very little of the fat had rendered, there were great hunks that had to be hacked out or off and this probably weighed north of 2.5lbs when finished.
Mrs Tiny is certain that lo and slow is too low to render fat as have had similar results with ribs where the meat is tender but they seem fatty.
I am thinking of trying turbo brisket next time as a comparison but does anyone have any thoughts on why the fat doesn't seem to render?
Cheers, Tiny