Dry Brisket

A dry brisket can be the result of several factors. Was it a flat? The size would indicate such. Was it Select or Choice? Selects lack the internal marbling found in Choice.

192 internal is on the slim side of doneness, as briskets go. Did you probe for tender when you pulled it out?

I doubt that carry-over was a factor.

Anyway, give us a bit more info and I'm sure we can hone in on the cause.

^^^^^ What he said.

If it wasn't crumbling when you sliced it, it prolly wasn't over cooked.

When you sliced it, what did it look like then. did it have pull. Or like Cal said did it fall apart. If the piece had alot of tug, or just stretched, then it was under done.

Each one will be different, don't just go by times for done.

RandyE

Good advice above, but 192 is on the low side and carryover won't go that much higher.

Was it dry and tender?
Was it dry and tough?

6.5 is a small flat, how much fat was on it.

Watching temp gauges can be fun..but the chunk of meat under discussion also has to pass the "poke test"...them are a matched pair of Shetlands which do not function well alone. Especially if the Chef has been taking a few pulls from the jug of cooking sherry..lol. Or the batteries go dead etc. I am a big fan of Joe Ames FAB products..but a brisket thusly shot up can delay getting tendered up by a wide margin. Have took some of those puppies up to the 200's before they finally died and gave up. Flats make me mad. I like packers..lol.