Dave, yes, I understand that perception. I think there are many of us, who, if someone were, for instance to search for 'brisket help' they would learn that there is a larger window than most people think.
The one thing that puzzles the heck out of me, where do people get the information that they should pull brisket at 190F? There is only one person on this forum who states that he always pulls brisket at 190F. And yet, I see all to often, "I read all the brisket threads, and I pulled right at 190F and wrapped"...where did that come from? I am always puzzled by that.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."