brisket still feels tough

[aaronb]

So I've had a 8.5 lb brisket on for about 9 hrs now and it still feels tough. Its been cooking at about 225-240 the whole time. I just put it in foil about an hour ago but I'm a little concerned that it still feels tough when i put the thermometer in it. any suggestions guys? thanks ahead of times

 

[Cliff H.]

You really need to know what the internal temp is in the thickest part of the flat. If you can't get that then leave it in the foil till a probe goes in with little resistance.

 

[Tri Tip]

What Cliff Said! Also they will stall at 160. I've had a brisket stall for 4 hours at 163 then rise again. I've even seen em drop in temp.