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Yup. Did not meet the bend test. Felt overcooked. I was shocked since the internal never got above 192

Cooked a 13lb full packer brisket at 225 with tallow injected into the flat. 225 fat side down for 7 hours wrapped in butcher paper and put in oven at 225 hit 190 around 12-13 hours and sat there for a while I started to worry that it was basically finished and just rendering out all of the fat...