Briskets are funny. One other thing I have found (at least with mine anyway) is that they seem to be done (tender wise) at a lower temp when cooking at 225*. They seem to be done (tender wise) at a higher temp when cooking at higher temps of 250 - 260.
I think for my next brisket, I will do another SmokyOkie seared brisket. They are different, but very good.
[FONT=Arial Black][I]Lewd, Qüe'd & Tattööed [/I][/FONT]
Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]