Originally Posted by parrothead
Biggest rule, measure internal temp and do not pay attention to the clock.
Absolutely, I did a 10 #er on Friday and after about 12 hours couldn't really get the temp past 184. Had so much food I didn't even get to the brisket until yesterday. I took it, set the oven at 200 and left it there for 4 hours. Turned out about perfect.
Briskets are a little like women, you think you've got 'em figured out, then you'd swear you've never met them.