Yep. You simply CAN NOT (And I MEAN CAN NOT) go by time and temp. Every piece of meat is different. I've known folks who had to smoke their 9 lb butts for over 20 hours because the butts simply refused to be done until then. As above, on brisket, always probe for tenderness. 195 IT is only a ball park reference.
Guerry >^..^< Pit Beeatch for Team Munchkin
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"If more people would just open their minds, more people would learn things." Wampus