Got cocky with a brisket, lost 80 bucks and my Sunday

Smoked a brisket for 9 hours on my WSM in Austin and figured it was done by feel. Pulled it at 195 instead of waiting for probe tender in the flat. Sliced into it for a family cookout and it was like chewing a tire. My uncle said, 'It'll be good with sauce' and that stung more than the waste. I learned to trust the thermometer over my ego, still ate the burnt ends myself. Anyone else ruin a pricey cut from impatience?

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