Brisket temp question
I've been doing some research and have found a couple recipe's from seasoned pitmasters (Chris Lilly) that says they cook the brisket to an internal temp of 185. This cant be right can it? Maybe 185 on the point but I thought at 185 on the flat, it would still not be done and you need to take the flat to 195/205. Thoughts?
WSM 22 & WSM 18.5