Originally Posted by Bigmista
That's because every brisket is different. I have cooked two briskets on the same grate, same seasoning, same temp, same size and same trim. At 8 hours, one was 190, the other was 165. It's done when it's done and you have to learn what done feels like.
Which was sort of my point. The OP wonders what the fuss is about since his first one turned out great. It's the second, third...fifteenth...twenty-sixth that become the issue!!