i wouldnt go to 195. turn the heat down at 190 and let it rest wrapped and coolered. But the true test isnt the temperature, but a fork or your probe. The probe should slide into the flat with no resistance and if you stick it in the nose or point it should feel like its going into warm butter. there is also the fork test. You should be able to easily twist a fork stuck into the top of the flat. Some briskets, such as kobes and awagu are done at 180.. angus are done at 190.. and some need to go to 195-200. Its done when its done and ya tell by checking for tenderness.
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