Yep... It wasn't done yet. The brisket reached that high of an internal temp so fast that the internal fat and connective tissues didn't have time to render. Briskets cooked hotter typically finish at a higher internal temp than briskets cooked at lower temps. Forget the point and focus on the thickest part of the flat. When that is tender, the brisket is done.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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