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Unread 06-30-2010, 08:26 AM   #6
ZILLA
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You didn't cook it long enough. A brisket will tighteten up a bit as it cools. Make sure you're checking in multiple spots for doneness and not just in the point or at the very end of the flat. I find that I'm taking my briskets anywhere from 205-210 before they really test as done. After a rest the texture is perfect.
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