I've only done a few briskets, and I'm not sure if I ever knew what temp they were. I followed Bigabyte's awesome tutorial and went by probe tenderness. Based on my limited experience I think cooking a brisket to proper doneness may be a counterintuitive process - you gotta cook it way past what most people would think is done in order to get it where it needs to be.
Glad it turned out well for you - one of those "Watson come here I need you" kind of moments!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!