Just got my first smoker

[WeezyBengal]

(06-01-2021, 10:09 AM)Sled21 Wrote: I can't see the pics you posted, but I've cooked many flats without the point, and I'm going say if you pulled it at 200 internal, you probably did not get it done. Did it probe tender? All briskets are different, and you can't cook to temperature. I've pulled some off at 205, and have had many I've had to take to 212 to get tender. Also, how long did you let it rest before carving? 

I usually always probe but I wrapped this one pretty heavily and had trouble getting the probe in so I just said **** it. I let it rest in a cooler for about an hour and a half. 

This may be why it wasn't tender. But in theory wouldnt it still be dry the longer it goes?