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Brisket Help

The bottom of my Brisket gets really tough.  By tough, I mean that I can't cut through it with a knife.

 

I am cooking it fat side up, 225 degrees, about 16.5 hours or until it hits 200 degrees.  The rest of the brisket tastes great. 

 

Any thoughts on how to prevent this?

XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin

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