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Old 08-31-2013, 08:20 PM   #10
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by GoolsbyMD View Post
prepare to slice against the grain and....smoosh flattened down, couldn't do anything with it. The bark was so dried out and hard I couldn't cut it and it smushed my brisket, all i could do is makes pulled brisket that has no flavor.
Originally Posted by GoolsbyMD View Post
I used my thermapen to probe and was hitting around 205-207 all over the flat 210ish in the point.
Simply based on these points, I'd say that it was overcooked. It shouldn't smush like that. It's hard to tell without seeing it, of course. You may just have to calibrate your sense of feel. It's hard to describe and takes some experience.
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