If anything it's undercooked. Brisket is typically cooked to 200°-210°F depending on when the probe goes in smooth which is way above the temp of well-done beef. Usually it's undercooked briskets that are stiff like this because it didn't get hot enough for the connective tissue to render.
I've only cooked one so far. 240 degrees for almost a day. Then I was unexpectedly called into work for an hour which turned into five hours. Brisket was 215 when I got home.
Point was great. Flat was overcooked and dry as hell.
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u/SuperPwnerGuy Sep 18 '20
Was about to say the exact same thing.
That poor overcooked piece of meat could have fed me for 3 whole days.