Brisket rubbery at 200

[smokymcsmokster]

I just smoked a brisket till internal temp of 200 took the temp in a bunch of place so it was for sure 200 let it rest for an hour and bit into it and it was impossible to eat. I checked with 2 thermometers my maverick and my thermapop. Both read 200 so it's not a faulty thermometer

 

[bobank03]

That stinks. Chop it up good and make hash out of it. It will be the best hash you ever had! 

 

[pc farmer]

Yup, chop it up.

You chould cook to probe tender and not by temp.

 

[demosthenes9]

Smoky, some times briskets are "done" at 195, other times at 200, yet other times at 205 or even more.  As C Farmer said, cook it until it's probe tender meaning that you poke it at it's thickest part with a probe or toothpick and when the probe goes in like a knife through butter, the brisket is done.

The brisket was rubbery because the connective tissues hadn't broken down yet.

 

[fourthwind]

I have had a few briskets come out that way.  They were both Angus packers  You could still get a good pull test on slices but the meat was chewy.  Sometimes you just get a bad piece of meat.  Like the guys said, just chop her up, make some aujus and have a sammy.