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.
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Wes - Mobile, AL - Large Big Green Egg, MES 40
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