Freeeire1916
New member
Hey everyone, so my 6 lbs brisket flat is now on for 7hrs. I smoked it at 225 for about 3hrs then bumped it to 250. I wrapped it in butcher paper when it hit internal temp of about 165 and bumped temp to 275. it's now been on (wrapped) for about an hour and a half. Here's my issue. Part of the brisket is toothpick tender but the fatter end is not. Do I just keep on keeping on with the process or did I do something wrong and should I salvage what I can?....yes, this is my first brisket. I'm using the Pitboss, 850 pro series using the pittboss hickory and apple pellets. I use therma-pro grate probes to monitor grill temp. Thanks everyone