Just to show that brisket can be difficult and frustrating at times. I’m cooking a brisket for a family reunion today. Was 19# and trimmed about 4# of fat off. Then on to the smoker at midnight running a verifiable 250. This morning at 9:30 or 9.5 hours in I have a flat probing tender with a temp range of 195-200 but a point probing tough and temps in the 150’s WTF? It never works this way always the other way around. That said it’s all about patients. I’m likely going to foil pan this one but you know what? In the end some pieces of meat ate just more ornery than others. Be patient wait it out and the end result will be delicious regardless.
