Thanks Hoosier!!
Follow up question(s)
About how long did it take to go 196-200*?
Once you hit 195 and probe for tenderness, how often do you repeat that? Certain amount of time, temps?
I have yet to have a "hit" brisket, only tried a few times as it is an expensive piece of meat to experiment on, so I stopped experimenting. One was to dry, but fairly tender and decent flavor, another had better moisture, but was tough. The other was not good in any facet and ended up cubed for burnt ends with teh sauce and rub adding flavor and moisture to make edible...