Quote:
Originally Posted by Alfisti
I may have forgotten to check internal temp but it was not hot to touch. I cut off some from the flatter section.
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Hard to say then, that's pretty much your guide when smoking brisket. You want to pull it around 195-200F. Not knowing what the temp is could be over cooked or undercooked would also make it tough. The flat is one of the harder parts to get juicy.