So the brisket is now resting. I cooked it to 190 and stuck a probe in it to assess 'softness.' It wasn't really like butter so I kept it on. Took it off at 199 (total cook time from 9am-7pm at ~250) and just sliced one little end off. It was pretty tough. Tasted great, but definitely not falling apart soft. Hmm, I'm not sure. Two thermometers registered 199 so it isn't a therm error.
Right now it's wrapped tight in foil at room temperature.
I will clarify this however, a thermometer probed did slide into the meat easily, but there was some resistance when I cut a few cheater slices off the end.
Last edited by grilling24x7; 01-21-2012 at 09:22 PM..