[Spydermike72]

Originally Posted by Bamabuzzard

Thanks. First I need to learn to not under or over cook the behemoth cut of meat. I'm still a novice when it comes to brisket.

Have you tried cooking just the flat to get the process down ? It is much smaller and does not require the length of time to cook.

If you are under/over cooking it is a matter of watching your internal temps. Cook to about 190ish and then check for probe tenderness after that, meaning the probe should just fall into the the brisket with no resistance. The term we like to use is "like buttah".

Typically a done brisket will be somewhere between 195 - 203ish. It all depends on the piece of meat.