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brisket confusion

post #1 of 2
Thread Starter 
So I have been stumped by my last couple of smokes. The lady couple of brisket smokes I have done I have noticed the brisket is not as tender even tho I have been pulling it at much higher temps. Before when I was getting good results I was pulling the brisket at 180-185 degrees, but the last few times I have been pulling it at around 195 degrees. Now a few other things to note when I put the probe in right before I pull it it goes in fairly easily like it should but after I let it rest and I'm slicing it, it feels a little tougher than I would like. Am I reading it too long? The last couple of times that I have noticed these results I have let it rest longer than normal. Like an hour to an hour and a half. Any advice would be appreciated
post #2 of 2
Need more input . Sounds like you may have therm..

Send pics of your smomer and therms.

Have fun nd . . .
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