I put on a brisket this morning about 6am. About 115 my wife says the flat is about 200. I'm in a golf tournament so I tell her to pull and wrap in towel till I got home. It seemed a little quick to me. It sat for about an hour, point is very tender. Flat feels a little tough still. I decided to put it back on at 225 for awhile. Once I got it back on and probe back in it was at 150 range. I've already cut off the point and burnt ends cut and ready to go back on smoker.
My question is will cooking the flat make it more tender? Should I cook it back up to 200? It was probably a 9-10 pounds after trimming and it cooked for only bout 7 hours at about 270. (I like cooking it a little hotter than 225)