Brisket not probing in all spots

[Fishwater2002]

What's the general approach when your brisket is up over 200 degree's & mostly probing like butter but some parts of it are still not probing like butter, do you leave it on untill all of it probes like butter regardless of temp or pull it then? My last three briskets had different results & I feel it's because of when I pulled them off the smoker.

 

[sudsandswine]

I only concern myself with the texture of the thickest part of the flat, which is roughly in the center of the brisket a couple inches from the point.

 

[ssv3]

What Suds said. Thickest part of the flat.

 

[OldPostSmoke]

I have two thoughts. First, an under done brisket is a little chewy. An over cooked brisket is cardboard. Second, you can get a little bit more tenderness and collagen breakdown by doing a long heated rest. My game plan is to pull a brisket the second it might, maybe be done and then rest it in my oven at 155-165° for 8-12 hours. You certainly don't have to rest that long, but pull early and do a longer/warmer rest seems like the best call in that situation to me.

 

[ModelMaker]

Long rest, best.
Ed