Flat too tough?

[sxfxz]

Hey guys when I cook a brisket my lean always seems to be too tough, but I go by when the point gets probe tender. Here are some pictures of each. I cook at about 275, wrapping in butcher paper after about 7 hours. Prime briskets. What am I doing wrong?

http://s10.photobucket.com/user/SxFxZ/media/CFC8D99C-7093-4D74-BE7D-93B5A5C59CBE.jpg.html
http://s10.photobucket.com/user/SxFxZ/media/95B46697-6E49-45EE-A057-BB7E7BFFF5FE.jpg.html

 

[SmokinAl]

Let the flat cook a little longer until it's probe tender too.

Al

 

[jokensmoken]

What Al said...since I always cube the point for burnt ends so it will get added cook time and sauce I don't worry about its IT or tenderness as much. I always monitor the flat more closely.

Walt.

 

[noboundaries]

The point is MUCH more forgiving than the flat due to all the fat.  Depending on your smoker, the flat can run 6-12 degrees behind the point's internal temp.  That's a big difference in tenderness.  Keep smoking until the flat is probe tender, then you're done!

 

[sxfxz]

Thank you y'all! So my briskets have been undercooked! They're consistent, that's why I know it's something I'm doing wrong. [emoji]128512[/emoji]