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Reply to "Seeking Brisket Wisdom"

We all have been there. Twice that was said about the shape and symmetry. Sometimes it might be tricky to find a perfect brisket. And don't forget to use thermometer. 

Also, a piece of advice. If you need to choose the proper temp and settings, take a slice from the middle of the flat. Note how it felt slicing, and how it looks.

- If it felt hard or resistant to a sharp knife, clue one for undercooked.
- If the meat fibers fuzz up (like your slice) you need a sharper knife, and it is undercooked as well. A dullish knife mashed brisket fibers when they are over-cooked.
- If the slice falls apart of cracks in the middle, regardless of moisture, it is overcooked, if it is stiff, and when you bend it, you can see tiny threads of tissue, it is undercooked.

These signs will always be true, no matter how moist or dry the meat is. From there, you can make adjustments with the certainty that you are adjusting in the correct manner.

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