Oh, no, Vinny... I can DO this! LOL!
I have cooked them from 225-275. Varying my temp just to see the results. I have the temp controls, so keeping it at temp is a breeze.
I'm not convinced temp matters. I've seen high heat briskets come out perfect, too, and I got consistently great results oven cooking them at 290, even.
Maybe I AM taking it off too early. The point is usually the bomb with the flat being just a bit dry and not as tender.
I'm stubborn. I'll keep doing it until I get it right... because even when I get it wrong it's damn good.
22.5" WSM with a DigiQ DX, NexGrill gas grill w/3 burners + side, sear and rotisserie.