not such good luck

Mornin',barbqr....You said you checked other places in the flat,to be sure you weren't in a fat pocket?....Although some don't like to,I have good success going to the foil/towels/cooler for at least an hour....If that was a packer trim,I either separate the point and throw back in the pit to 205� or leave the whole thing in and take to 200�+....Yes,sometimes I have to slice the flat a little thicker-but I can't recall any complaints. Hope this helps. ....To tag onto Mike,if I don't have a meat fork handy,I stick my probe in several places....Even a toothpick works pretty well,once you have a feel for it.

Barbqer, Please check my post of the other day about using a fork to test your brisket. It's not ~always~ done at any given temp...just usually done.

Some questions come to mind: Was this a packer cut brisket with full fat cap? Was it Choice grade? Did you open your CS door during the cooking (other than at 195)? If so, how many times? Is your thermometer calibrated?

Regards, Mike