Pitmaster T put together this: http://www.bbq-brethren.com/forum/sh...d.php?t=109807
Check out the Tutorials & Wisdom area towards the bottom. Bigabyte's Basic Brisket Tutorial is linked there and has guided many to cooking brisket.
I agree with BBQ Grail's assessment. I cooked 2 packer briskets last weekend and one hit the "like buttah" stage at 203 and the other at 206. I provided temps just to provide a ball park target but as Grail mentioned, you really shouldn't cook brisket to finish based solely on internal temp.
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