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Is the brisket done

bookswbooksw Posts: 212
My whole packer is at 194 internal and it feels soft on the outside and the probe goes in pretty much like butter but does hit a little resistance- maybe less butter-like after about an inch from the edge.  I am sitting on the edge of not knowing when to pull it off.  I want it to be perfect and MOIST.

What should I do???  Thanks :)

Charleston, SC

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