Last night I put my first brisket on at 7:45 (12.75 lbs pre trim) with dome reading 240. This morning at 7, it was reading 220. I did not open the top to check meat until 930. I probed thick part of flat and got 195 and it was pretty smooth going in and out, but not buttery. Toward the end of flat, it was closer to 205 and not buttery at all. Just curious about this as I've read that 205 should produce tender meat. I understand its the thinnest cut on the brisket and it makes sense as to why its not buttery. I cooked a total of a 14.25 hours between 220-240 and it seems to me that part is overcooked? Any input??