Brisket

Did you cut it cross grained?

190 "might" be tender, might not.

Have you tested your thermometer?

Learn to use the Poke test. When you think it's close, use the probe to poke it and "feel" for tenderness. It should go in smoothly with a little resistence.

No, putting it back in won't make it tender, will actually just dry it out if you take it back to 190.

Just slice it thinner if it's not tender.

Yes to all your questions. Thanks. I guess I did not let it cook long enough. Guest I'll have to chop it and smother it in BBQ sauce for sandwiches. Better luck next time.

A couple uses for the already cooked packer.

Wrap in the ugly word"FOIL",paint with bbq sauce,put in 250º house oven and bring it up to at least 210º.

Let rest in a warm cooler for 2-3 hrs.

Open foil and let come closer to room temp.

You might be able to slice some,chunk some and be better than no brisket.

Yes,it will be a little "pot roasty",but a little leftover taters,gravy,and some Texas toast ain't bad.

Other thoughts would be freeze for the next cold day and cube for chili,or beef stroganoff.

Thin slice ,across the grain,soak in some homemade au jus,and makes a fine french dip/Italian beef,New Orleans Debris poorboy.

Shred the foiled packer from above and make enchiladas,tacos,burrito,tostado,etc.

Roast beef chef salad.

Cube to 3/4 inch with leftover baked potatoes and make hash.

Lots of options.

Was your brisket graded "select" or "choice?" The only disappointment I've ever had with brisket was when the Mrs mistakenly picked up a select. We were very disappointed.

Live & learn!

Thanks to all. This one will be chalked up to experience. I chopped it, put some BBQ sauce on it and a dash of cole slaw and it made a wonderful sandwich. Will do better on the next one so I can slice it. Thx again.