Originally Posted by Sawdustguy
Taking your brisket to 205, then letting it rest in a cambro or cooler will take it to 215 or 220 and that will spell mushy, over cooked brisket.
I don't agree with this one. Most of our briskets go past 200* and we cambro every single one of them for a few hours. I vent them first and never had a mushy one. Can it happen? Sure...But that doesn't mean it will happen.
I HIGHLY recommend injecting. I use Kosmos.