Originally Posted by HeSmellsLikeSmoke
Are you cooking to a temp? Most good brisket cooks around here cook until it is probe tender in the thicket part of the flat no matter what the IT is.
No, I'm probing for tenderness. It's very tender in some spots, but gives a little resistance towards the bottom in others on the flat. I think its close, but not quite.
Any suggestions? In other words, does it look okay?