Originally Posted by Dockman
When you say "The probe will literally go in like a knife through warm butter" which end of the brisket are you referring to? The last one I done probe went in like you say on the thick end but was firm on the tip.
The point (thick part) will get there quicker than the flat. I let mine ride until the point and flat are both probing good.
One of the mental hurdles I've had to overcome is realizing that tough doesn't mean overcooked with this. Its usually just the opposite. To me, a tough piece of brisket/butt means I didn't let it cook long enough for all the fatty goodness to breakdown properly.