Put the brisket in the foil fat cap down. Then the liquid will be affecting the fat, not the bark.
Also, as far as temp, the ideal internal temp is different for each brisket. Use temp as a guideline only. I generally start testing the brisket by feel at about 185, hoping to catch it at the perfect moment
. Use your thermometer probe in several spots. When the brisket is done the probe will slide in with little resistance when the brisket is done.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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