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!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend