It took me 3 times to properly cook a brisket. The first two I definitely undercooked it. I went with the probe till tender method to test for doneness, except I didn't know how tender it had to be and I pulled it early. The first two briskets didn't melt in my mouth and took just a tad bit more to tug to come apart. The 3rd though I got the proper texture and it was like a party went off in my mouth. After the 3rd brisket I knew what the proper tenderness is for probing tender.
I will typically take internal temperature of the meats I cook after I pull it to add to my notes. However for all of my cooking (not just bbq) everything I cook is by feel and texture. I don't go by temperatures or time other than guidelines to start checking for doneness.
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