Originally Posted by Ron_L
Looks good to me, too. I always allow extra time. I prefer a two hour rest, but three or four hours won't hurt a thing.
BTW, dry brisket is usually undercooked. Overcooked brisket will fall apart when you try to slice it. When cooking H&F the temp when the meat is done is usually higher than at lower temps.
I'm with Ron on this one. HnF usually finish at a higher temperature for me. I've been as high as 210 before the feel is right.
LBGE, Traeger 075, Pitmaker Vault on LT-1 Trailer