Smoked my first 5lb brisket flat a couple of weeks ago. Cooked to internal temp of 198, but it was still kind of tough when eating. I tried inserting a probe to test for doneness, but since it was my first one, I didn't really know what it was supposed to feel like. Letting the brisket rest in the refrigerator overnight seemed to help, and the meat the next several days was very tender after reheating thin slices in the microwave.
Smoking my second 5lb brisket flat as I type this, it's been on about an hour. Trying a different rub, but am curious about pulling temperature. I see some people in their posts pull it 180, some 190, some take to 200-205. And I know, it's done when it's done, but I guess I'm struggling with that concept, and how a probe should feel, like a knife in butter. Maybe it will just take practice to find the right feel?
Thank you for any help.