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Brisket seems dry
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I had a 10 pound brisket and trimmed it. Seasoned and let it sit in the fridge for a couple of hours. Cooked it overnight at 180-185 for 9 hours and temp was at 163 F. Wrapped it in butcher paper a s cooked for 4 more hours at 210 until it remped at 203 F. When I was probing it the brisket seemed tough. It is still wrapped in the cooler but I'm very nervous.
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