looks pretty good honestly. my only thoughts on brisket are, it could have been butter well before 190*, or it needed to go to 210* for butter. every brisket is a bit different, some take shorter time, some longer.
also, typically, a HNF uses foil @ 160*(i think), or @ 2-3 hours in.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]
avatar by grillman. patent pending. :mad2::becky: