Brisket Temp and Done Temp help?
Need some advice. Have had moderate success with brisket, but I can't seem to be consistent with times and/or done temp. Have done the probe test as well. All have been decent, but I'm a creature of habit and would like to do the same thing every time. Thoughts?
BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen