What was the internal temperature when you pulled the brisket out of the smoker? The perfect final temp can vary from brisket to brisket. Once my IT gets to 195 I watch it carefully and probe for that butter feel. Usually the brisket is ready between 200-205* if internal temp goes higher the meat will shred.I smoked a brisket yesterday and when I went to cut it was more like pulled pork than brisket any ideas on what I might have done wrong
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