bregent wrote:
> Part of the problem may be my perception of tender. I haven't had a
> good pro brisket to compare to in a long time. I was thinking it
> should pull apart like pulled pork. Is that too tender for a
> brisket?

Yes & No. Parts of the Point can be pull apart tender but not the
flat for sure.

> Maybe I need the fork test splained to me!

If you're cookin a packer's cut brisket (flat & point) you want to do
the fork test in the flat since it cooks up faster than the point.
Stick a fork in the middle part of the flat and give it a turn. A
done flat will twist fairly easy.

> Well, it was 170F at one check point, and the next time I went back
> it had shot to 200F. I probably needed to check more frequently ?
> Also, what part of the meat is the 'flat'?

Put an eyeball on this pic http://tinyurl.com/cov45 . The flat is the
portion of the briskt on the right. Flat bein a good way to talk
about this piece of fairly uniform, flat meat. The other end is
called the Point (or Deckel) as is evidenced by the point you can see
there. Flats is flat; points is big.
--
-frohe
Life is too short to be in a hurry