Originally Posted by Boshizzle
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. Now, the fact is brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.
mine started to dry out and get to dry out and get a little tuff in the thinest part. when internal hit 145 or so