Smoked my first brisket today on my RT590 following Malcom Reed’s pellet grill brisket recipe. Flavor was good but I think it was overcooked (did vertical pull test but slice did not support its own weight even before I pulled). My question is where and when do you start probing? I started probing when my probe said 203. Couldn’t punch through the top of flat very well but the sides were like butter. Is that normal, or should the top also be soft when it’s done? Probe might have been in the point and not purely in the flat too. Finally, one other error I may have made is putting the BP wrapped brisket directly into cooler (no towels) for 2.5 hrs without opening up the paper to vent steam. When I opened the cooler there was a lot of steam, and the bark was crumbling off when I tried to slice. Is it also possible I pulled at right time but it overcooked while sitting in cooler? Thanks in advance for any thoughts.